If you love pasta as much as I do, you don't want to give it up and you don't have to. Here is an old recipe I got back in the 90s that I adapted to be diabetic-friendly and it works fine for me. I hope it will for you, too.
2 1/2 cups uncooked small or medium sized whole-wheat shell macaroni (or your favorite low carb)
8 green onions, sliced thin
2 tsp olive oil
1-pint cherry tomatoes, halved
1/4 lb Canadian bacon, diced
1 1/2 tsp dried basil
1/2 tsp freshly ground black pepper
3/4 cup shredded low-fat mozzarella cheese, divided
Cook shells according to the package directions.
While shells cook, heat oil in a large skillet and sauté onions until tender. Stir in the tomatoes, bacon, basil and pepper; cook, stirring, until the tomatoes are softened.
Rinse and drain the pasta; stir into the tomato mixture. Add half the cheese, stir to blend in.
Transfer mixture a 1 1/2-quart baking dish that has been sprayed with olive oil cooking spray. Sprinkle the remaining cheese over the casserole.
Bake at 375 degrees for 8-10 minutes or until the cheese is melted.
Yield: 4 servings
8 green onions, sliced thin
2 tsp olive oil
1-pint cherry tomatoes, halved
1/4 lb Canadian bacon, diced
1 1/2 tsp dried basil
1/2 tsp freshly ground black pepper
3/4 cup shredded low-fat mozzarella cheese, divided
Cook shells according to the package directions.
While shells cook, heat oil in a large skillet and sauté onions until tender. Stir in the tomatoes, bacon, basil and pepper; cook, stirring, until the tomatoes are softened.
Rinse and drain the pasta; stir into the tomato mixture. Add half the cheese, stir to blend in.
Transfer mixture a 1 1/2-quart baking dish that has been sprayed with olive oil cooking spray. Sprinkle the remaining cheese over the casserole.
Bake at 375 degrees for 8-10 minutes or until the cheese is melted.
Yield: 4 servings
Note: Diabetics should avoid regular pastas and opt for whole-grain pastas or their choice of low-carb pastas.
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