Rosemary Pasta Recipe - Cooking Index
Rosemary Pasta Recipe - Cooking Index
| 1 tablespoon | 15ml | Olive oil |
| 1 tablespoon | 15ml | Zucchini - halved, (medium) |
| And cut into 1" slices | ||
| 1 | Yellow squash - halved, and (medium) | |
| Cut into 1" slices | ||
| 8 | Mushrooms - cleaned, stemmed (medium) | |
| And sliced thin | ||
| 1 | Pitted black olives - (4 oz) - drained, sliced | |
| 1 | Plum tomatoes - (28 oz) - drained, chopped | |
| 1 teaspoon | 5ml | Minced fresh rosemary |
| 6 cups | 1422ml | Cooked rotini pasta |
| 1 cup | 146g / 5.1oz | Low-fat shredded cheddar cheese |
Preheat the oven to 350 degrees.
Heat the oil in a large skillet, and saute the zucchini and yellow squash over medium heat for about 4 to 5 minutes. Add the mushrooms and saute for 2 minutes more.
Combine the cooked vegetables with the olives and plum tomatoes. Mix well. Add the pasta and rosemary. Pour into a casserole dish. At this point you can either hold the casserole in the refrigerator for one day or cover and freeze for three to four months.
When ready to bake, sprinkle cheese over the mixture. Bake covered for 15 minutes. Uncover and bake 10 minutes more.
This recipe yields 6 servings. Serving size: 1 cup.
Exchanges Per Serving: 3 Starch, 1 Vegetable, 1 Very Lean Meat, 1/2 Monounsaturated Fat.
Nutrition Facts: Calories 325; Calories from Fat 66; Total Fat 7g; Saturated Fat 2g; Cholesterol 8mg; Sodium 461mg*; Carbohydrates 48g; Dietary Fiber 4g; Sugars 6g; Protein 17g.
* Recipe not recommended for low-sodium diets.
Source:
Diabetes Forcast - Apr, 2002 at - http://www.diabetes.org/main/community/forecast/default.jsp
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