Tuscany Cavatelli

Recipe Ingredients

16 oz	454g	Uncooked cavatelli pasta
		= (or penne or ziti)
1 1/2 cups	93g / 3.3oz	Diced seeded plum tomatoes
2/3 cup	97g / 3.4oz	Chopped pimiento-stuffed green olives
1/4 cup	59ml	Drained capers
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Grated Parmesan cheese
2 tablespoons	30ml	Balsamic vinegar
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2		Garlic cloves - minced

Recipe Instructions

Cook pasta according to package directions, omitting salt. Drain; set aside.

Combine tomatoes, olives, capers, oil, cheese, vinegar, pepper and garlic in medium bowl. Stir in pasta until thoroughly coated. Serve warm or at room temperature.

This recipe yields 5 (2-cup) servings.

Exchanges Per Serving: 5 Starch, 2 Fat.

Nutrition Facts: Calories 452; Calories from Fat 21%; Total Fat 11g; Saturated Fat 2g; Protein 14g; Carbohydrates 75g; Cholesterol 2mg; Sodium 777mg; Dietary Fiber 2g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.