Pasta in a Diabetic Recipe?
Whole grain pasta, no problem.
It’s almost ideal.
First and foremost it delicious. We like it served with chicken or salmon on top. To make it more diabetic friendly, we use whole grain pasta.
Second, we have lots of basil growing here and this is good way to use it.
Third is it’s as easy as can be. Put everything in a pot and cook it. Almost too easy, not that we are complaining.
This comes courtesy of the apronstring blog.
ONE POT WONDER TOMATO BASIL PASTA
Serves 4 to 6 as an entree
12 ounces linguine pasta. Spaghetti or angel hair works, too.
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, cut into thin strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable or chicken broth
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 – 12 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated. I left about an inch of liquid in the bottom of the pot – but you can reduce as desired . This makes for simple, tasty sauce.
Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with parmesan cheese.
Clean up is easy, too. One pot.