3 cups uncooked whole-wheat rigatoni
1 pkg (10-oz) frozen creamed spinach
1 can (14-oz) water-packed artichoke hearts, rinsed, drained, quartered
2 cups shredded part-skim mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp pepper
Grease a 2-quart broiler-proof casserole dish; set aside.
Prepare both the rigatoni and the spinach according to their package directions. When draining pasta save 1/2 cup of the water. Return pasta to pan.
Stir the artichoke, 1/2 cup of the mozzarella cheese, Parmesan cheese, salt, pepper, and the cooked spinach into the pasta. If desired, use some of the reserved pasta water to thin mixture.
Place the pasta mixture into the prepared baking dish and top with the remaining mozzarella cheese.
Broil dish 4 to 6-inches from the heat for 2 minutes or until the cheese is melted.
Yield: 4 servings
Per serving: 448 calories, 14 g fat (8 g sat), 54 g carbs, 3 g fiber, 28 g protein
Note: The carb count is rather high but so is the protein count. Diabetics should have at least 1/3 as many protein grams and carb grams. This recipe has over half as many protein grams as it does carb grams.
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.