4-oz uncooked whole-grain penne pasta
1 can (15-oz) navy beans, rinsed and drained
1 1/2 cups diced green bell pepper
1 cup grape tomatoes, halved
1/4 cup chopped fresh basil
1/4 tsp salt
2-oz crumbled reduced-fat feta cheese
Cook the pasta according to the package directions without adding salt or fat (butter or oil). Add the beans during the last few minutes of cooking.
While pasta cooks, spray a large skillet with nonstick cooking spray and set over medium-high heat. Cook the peppers 4 minutes or until crisp-tender, stirring frequently to prevent burning. Stir in the tomatoes and cook about another 4 minutes or until tender, continuing to stir occasionally. Remove from the heat.
Drain the pasta mixture and place on a serving platter with low sides or in a shallow serving bowl. Sprinkle with the basil and the salt. Spoon the bell pepper mixture over all and top with the cheese.
Yield: 4 servings
Per serving: 272 calories, 3 g (1 g sat.) fat, 16 g protein, 49 g carbs, 10 g dietary fiber
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.