Spaghetti with broccoli pesto
6 sweet ones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Broccoli flowerets; |
| ¼ | cup | Fresh parsley; chopped |
| 2 | cloves | Garlic; minced |
| 2 | tablespoons | Walnuts; chopped |
| 2 | tablespoons | Romano cheese; grated |
| 2 | tablespoons | Virgin olive oil; |
| ¼ | teaspoon | Salt; |
| ⅛ | teaspoon | Pepper; |
| 8 | ounces | Spaghetti =OR=- |
| 8 | ounces | Linguini; |
Directions
In a blender or a food procesor fitted with the metal blade, place all ingredients except spaghetti and process to a puree. Bring a large kettle of water to a boil and spaghetti until al dente, about 8 minutes. Drain in a colander, return to the kettle, stir in broccoli sauce and heat to warm.
Food Serving per Serving: 2 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE 184 CAL: CHO: 1mg; CAR: 29g; PRO: 7g; SOD: 100mg; FAT: 5g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.