Easy to prepare, delicious and diabetes-friendly!
- Posted on Jan 12, 2011
This quick dish is great for lunch or dinner, and you can make it in a pinch!
|4-oz.uncooked whole-grain penne or rotini pasta||8-oz. fresh or frozen edamame|
|1 ½ c. grape tomatoes, quartered||16 pitted kalamata olives, coarsely chopped|
|2 Tbsp. chopped fresh basil leaves||½ tsp. dried rosemary leaves, crumbled (optional)|
|1 med. clove of garlic, minced||⅛ tsp. dried red pepper flakes (optional)|
|1 med. lemon, halved (optional)||2-oz. crumbled reduced-fat feta|
1. Cook pasta according to package directions, omitting any salt or fats and adding the edamame during the last two minutes of cooking time.
2. In a small bowl, combine tomatoes, olives, basil, rosemary, garlic and pepper flakes. Toss to blend and set aside.
3. Drain pasta and edamame in a colander, place on serving platter or in pasta bowl, squeeze lemon over all, top with feta, and mound the tomato mixture in the center.
(Diabetic exchanges/choices: 2 starch, 1 lean meat, 1 fat)
Reprinted with permission from 15-Minute Diabetic Meals, by Nancy Hughes. ©2010 by the American Diabetes Association