4-oz uncooked whole-grain penne pasta
1/2 can (15-oz size) navy beans, rinsed and drained
1 tbsp canola or olive oil
1 cup grape tomatoes (or cherry tomatoes, halved)
12 pitted kalamata olives
2 tsps dried basil
1/2 tsp minced garlic
2-oz crumbled feta cheese
Cook the pasta according to the package directions omitting any salt, butter or other fats. Add the beans during the last minute of cooking.
While the pasta cooks, heat the oil in a large skillet over medium-high heat; add tomatoes and cook 3 minutes or until skins start to split, stirring occasionally. Add the olives, basil, and garlic; cook 15 seconds, stirring gently. Remove from the heat, cover and allow to stand to absorb the flavors while the pasta cooks.
Drain the pasta/bean mixture shaking off excess liquid. Place pasta/beans in a shallow pasta bowl or a serving platter. Sprinkle the cheese over the top. Top with the tomato mixture.
Yield: 4 serving.
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.