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Pasta - Sun Dried Tomato + Leek Pasta Bake

Source of Recipe

from diabetic gourmet magazine


List of Ingredients

1 c. small shell pasta, cooked al dente to pkg. directions
2 tsp. vegetable oil
2 tsp. minced garlic
1 1/2 c. chopped leeks
1 1/2 c. sliced mushrooms
1 c. chopped red bell peppers
sun dried tomatoes, soaked in warm water for 20 minutes,
then chopped to make 1/2 c., (not the ones in oil)
1/3 sliced black olives
2 eggs
2 egg whites
1 c. 2% evaporated milk
1/2 c. shredded part skim mozzarella cheese, (about 2oz.)
2 tsp. dried basil
3oz. feta cheese, crumbled
2 tbsp. grated Parmesan cheese


Recipe

Preheat oven to 350. Coat a 9" spring form pan lined with foil with non stick cooking spray.
Heat the oil, in a non stick frying pan, over a medium heat.
Add the garlic and leeks and cook for 4 minutes or until softened.
Stir in the mushrooms and red peppers.
Cook 6 minutes or until the vegetables are tender and the moisture is absorbed.
Stir in the sun dried tomatoes and black olives.
Remove from heat.
Whisk together in a large bowl, the whole eggs, egg whites, evaporated milk, mozzarella and basil.
Stir in the pasta, the cooled vegetable mixture and the feta cheese.
Pour into the spring form pan.
Sprinkle with the Parmesan cheese and bake 30 - 35 minutes or until set.
Makes 6 - 8 servings.

Nutritional info per serving:
Calories: 227, Carb: 22 g, Fiber: 2 g, Prot: 14 g, Fat: 10 g, Sod: 399 mg, Chol: 77 mg
Diabetic exchanges: 1 Starch, 3 Vegetable, 1 Med-Fat Meat, 1 Fat