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ORECCHIETTE AND WALNUTS (pasta)

Source of Recipe

Light and Easy Diabetes Cuisine- by Betty Marks - e-mail
Exchanges
Serves: 6

- 8 ounces orecchiette pasta (little ears) or small shells
- 2 cups broccoli flowerets
- 1/4 cup drained chopped pimentos
- 2 tablespoons chopped fresh parsley
- 3 tablespoons chopped walnuts
- 2 tablespoons grated Parmesan or Romano cheese
- 3 tablespoons virgin olive oil

Bring a large kettle of water to boil and cook pasta until
al dente, 8 to 10 minutes. Meanwhile, place broccoli in a
colander. When pasta is cooked, drain over broccoli. In a
large bowl, combine the pimentos, parsley, walnuts, cheese
and olive oil. Add pasta and broccoli and toss with sauce.

Nutritional Information Per Serving (1/6 of recipe): Calories: 201, Cholesterol: 1 mg, Carbohydrate: 27 g,
Protein: 6 g, Sodium: 50 mg, Fat: 8 g ++++ Exchanges: 1 Starch/Bread, 2 Vegetable, 1 Fat