BEEFY PASTA BOWL

Do not substitute regular pasta. Diabetics should always use some type of whole grain pasta.

1 cup dried multigrain penne pasta

2 ears fresh sweet corn, husks and silks removed

Nonstick cooking spray

12-oz boneless beef sirloin steak, cut into bite-size pieces

1 cup cherry tomatoes, halved

1/4 cup shredded fresh basil

2 tbsp finely shredded Parmesan cheese

3 tbsp white wine vinegar

2 tbsp olive oil

1 garlic clove, minced

1/4 tsp salt

1/8 tsp black pepper

Finely shredded Parmesan cheese for garnish, optional

Cook the pasta, in a 4 to 6-quart Dutch oven, according to the package directions. Add the corn for the last 3 minutes of the cooking time.

Using tongs, transfer the corn to a large cutting board. Drain pasta, rinse with cold water and drain again. Set pasta aside to cool. Allow corn to cool until easy to handle.

Meanwhile, coat a large nonstick skillet with cooking spray and preheat over medium-high heat. Add beef; cook 4 to 6 minutes or until cooked through, stirring occasionally. Remove from heat and allow to cool slightly.

On the cutting board, place an ear of corn tip down while holding firmly to the stem end. Using a sharp knife, cut the corn kernels from the cob, leaving in planks. Repeat with the second ear of corn.

In a large bowl, combine pasta, beef, tomatoes, basil, and the 2 tablespoons of Parmesan cheese.

In a jar with a screw on lid, combine the vinegar, oil, garlic, salt and pepper. Cover with the lid and shake well to combine. Pour the dressing over the pasta mixture and toss gently to coat. Gently fold in the corn planks or place mixture into individual serving bowls and top with the corn planks. Serve immediately. Garnish with the additional Parmesan cheese, if desired.

Note: Leftover pot roast may be shredded and used in the recipe as a substitute for the steak. Two cups of shredded roast would be the recommended amount.

Yield: 4 servings

Per serving: 322 calories, 12g fat (3g sat), 256 mg sodium, 27g carbs, 26g protein

Diabetic Exchanges: 2 starch, 3 lean meat, 1 fat

recipe and photo from eating well