Diabetic Pasta Salad

By kanthony39us

Ingredients
  • Recipe Source: http://www.diabetic-diet-recipes.net/diabetic...

  • 12 ounces (bow tie) pasta

  • 1 tablespoon olive oil

  • 1/4 cup low-sodium chicken broth

  • 1 garlic clove, chopped

  • 2 medium onions, chopped

  • 1 can (28 ounces) unsalted diced tomatoes in juice

  • 1 pound mushrooms, sliced

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 2 medium zucchini, shredded

  • 1/2 teaspoon basil

  • 1/2 teaspoon oregano

  • 8 romaine lettuce leaves

Directions
  1. Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.

  2. Place pasta in a large serving bowl. Add the olive oil and toss. Set aside.

  3. In a large skillet, heat the chicken broth over medium heat. Add the garlic, onions and tomatoes. Saute until the onions are transparent, about 5 minutes. Add the remaining vegetables and saute until tender-crisp, about 5 minutes. Stir in the basil and oregano.

  4. Add the vegetable mixture to the pasta. Toss to mix evenly. Cover and refrigerate until well chilled, about 1 hour.

  5. Place lettuce leaves on individual plates. Top with the pasta salad and serve

  6. immediately.


Nutritional Facts

Servings
8
Calories 226 Cholesterol trace
Protein 9 g Sodium 53 mg
Carbohydrate 43 g Fiber 4 g
Total fat 3 g Potassium 392 mg
Saturated fat 0.5 g Calcium 39 mg
Monounsaturated fat 1.5 g

pasta salad side dish carbs under 50g calories under 250