Sun-dried Tomato & Leek Pasta Bake
Source of Recipe
The Best Diabetes Cookbook - by Katherine E. Younker
SUN-DRIED TOMATO AND LEEK PASTA BAKE
Exchanges
WW Points
Serves: 6 to 8
- 1 cup small shell pasta
- 2 teaspoons vegetable oil
- 2 teaspoons minced garlic
- 1-1/2 cups chopped leeks
- 1-1/2 cups sliced mushrooms
- 1 cup chopped red bell peppers
- 1/2 cup chopped softened sun-dried tomatoes
- 1/3 sliced black olives
- 2 eggs
- 2 egg whites
- 1 cup 2-percent evaporated milk
- 1/2 cup shredded part-skim mozzarella cheese (about 2 oz.)
- 2 teaspoons dried basil
- 3 oz. feta cheese, crumbled
- 2 tablespoon grated Parmesan cheese
Preheat oven to 350 degrees F. Spray a 9-inch Spring form Pan lined with foil with vegetable spray.
In a pot of boiling water, cook pasta 5 minutes or until tender but firm. Rinse under cold water, drain and set aside.
In a non-stick frying pan, heat oil over medium heat. Add garlic and leeks; cook 4 minutes or until softened. Stir in mushrooms and red peppers; cook 6 minutes or until vegetables are tender and moisture is absorbed. Stir in sun-dried tomatoes and black olives; remove from heat.
In a large bowl, whisk together whole eggs, egg whites, evaporated milk, mozzarella and basil. Stir in pasta, cooled vegetable mixture and feta. Pour into prepared pan. Sprinkle with Parmesan cheese. Bake 30 to 35 minutes or until set.
One serving equals: Calories: 227, Carbohydrate: 22 g, Fiber: 2 g, Protein: 14 g, Fat: 10 g, Sodium: 399 mg, Cholesterol: 77 mg ++++ Exchanges: 1 Starch, 3 Vegetable, 1 Med-Fat Meat, 1 Fat ++++ WWP: 5
|
|
member logon
