Diabetic -- Veggie Pasta

[Guest guest]

Veggie Pasta

 

2 cups uncooked penné or medium tube pasta

1 cup baby carrots, halved lengthwise

1 clove garlic, minced

1 TB canola oil

2 cans (14-1/2 oz. ea.) stewed tomatoes, undrained

2 cups frozen cut green beans, thawed and drained

1 tsp. dried oregano

2 tsp. dried basil

3 TB cornstarch

1/4 cup water

1 TB fresh parsley, minced

 

Cook pasta according to package directions, about 8 minutes.

 

I a large skillet, sauté carrots and garlic in oil until tender. Add

tomatoes, beans, basil and

oregano; bring to a boil. Reduce the heat and simmer, uncovered, until

vegetables are tender.

 

Combine cornstarch and water until smooth; stir into vegetables. Bring to a

boil, cook and stir for

2 minutes or until thickened.

 

Drain pasta and stir into the vegetables. Sprinkle with parsley

 

Yield: 8 servings.

 

Nutrition Information:

1 cup = 125 calories, 2 g fat (trace sat fat), 0 cholesterol,

237 mg sodium, 24 g carbs, 3 g fiber, 3 g protein.

 

Diabetic Exchanges: 2 vegetable, 1 starch.