Orecchiette And Walnuts

07.11.2008 | Author: Cook | Posted in Diabetic
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Orecchiette And Walnuts


Servings: 6
Ingredients: 

  • 6 oz Orechiette pasta; (little                -red bell pepper
    • 

  • -ears)                              2 tb Fresh parsley;
    • 

  • -=OR=-                              3 tb Walnuts; chopped
    • 

  • 6 oz Small shells;                       2 tb Parmesean or Romano cheese;
    • 

  • 2 c  Borccoli flowerets;                 3 tb Virgin olive oil;
    • 

  • 1/4 c  Pimenotos; chopped
    •

Bring a large kettle of water to a boil and cook pasta until al dente, 8 to
10 minutes. Meanwhile, place broccoli in a colander. When combine the
pimentos, parsley, walnuts, cheese and olive oil. Add pasta and broccoli
and toss with sauce. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE 2
VEGETABLE EXCHANGE 1 FAT EXCHANGE; CAL: 201; CHO: 1mg; CAR: 27mg; PRO:
6g; SOD: 50mg; FAT: 8g; Source: Light and Easy Diabetes Cuisine by Betty
Marks Brought to you and yours via Nancy O’Brion and her Meal-Master.

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