More Diabetic Friendly Recipes
Dreaming of Spring, Craving Fresh Basil
Not that we were complaining.
We put it in salads, on pizza and made a ton of pesto. We still have some of that in the freezer. It was a happy struggle to find new ways to use it.
That all came to an end when the weather really turned cold here and now I am suddenly craving fresh-from-the-garden basil again.
I hope we have as good a year for it this year. I can’t wait for the weather to turn warm and start planting some in the garden. We are adding a new flower bed and I hope to plant it with more herbs. Lemon basil I would like to try this year as well as just plain old basil.
Chocolate mint is another, but I am getting off track here.
I found this in a McDougall cookbook we have and I am adding it to the growing collection of diabetic friendly recipes that are fast and easy to make when time is short and I or the Charming Mrs. SWMBO want to get dinner on the table quickly. It’s also cheap.
No, I have not tried it yet, but anything with basil, red peppers and capers in it has to be tasty.
It hits key buttons for us, fast, easy, cheap and tasty.
Fresh Basil and Pepper Pasta.
- 1 pound of uncooked vegetable curly pasta (some type of whole grain pasta would work too, I think)
- 1/2 cup water
- 1 bunch of green onions, chopped
- 1 15 ounce can of garbanzo beans (white beans of some variety would work as well)
- 1 10 ounce jar roasted red peppers, chopped
- 1/2 cup fresh basil leaves
- Freshly ground pepper to taste.
- Salt to taste
Put a large of water on to boil. Drop the pasta into boiling water and cook according to the package directions.
Meanwhile, place the water in a sauce pot with the green onions. Cook for two minutes. (I like to put the heat on medium high when sauteing this way. I comes out very similar to cooking with oil and cuts the calories. Cooking this in some olive oil would add some flavor, though.)
Add the remaining ingredients and cook, stirring frequently, for 5 minutes.
Drain the pasta and place in a bowl. Pour the sauce over and mix well and serve.
I will keep you posted.