8 oz Orzo or other sm pasta, such as mini shells
1 tbsp Virgin olive oil
3 tbsp Pine nuts, pignoli
1 tbsp Dried leaf basil
Salt to taste
Pepper to taste
Recipe Instructions:
- Bring a large kettle of water to a boil and cook orzo until al dente; 3 minutes.
- Drain in a colander. Meanwhile, in a small, non-stick killet, heat oil and stir in pine nuts.
- Cook until golden, about 5minutes.
- Add basil. Toss with orzo, season with salt and pepper totaste. Heat through and serve.
Food Exchange per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE
CAL: 183; CHO: 2mg; CAR: 29g; PRO: 6g; SOD: 49mg; FAT: 5g;
Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 6 View the Original article
0 comments:
Post a Comment