“So long ago, I don’t remember when,” that’s how long it has been since I’ve had pasta. Too long. When I was looking for some healthy recipes to fill out my meal plan template, I ran across Pasta Primavera on the Mayo Clinic site. From their description, “Traditional pasta primavera includes pasta topped with sauteed vegetables in a heavy cream sauce with butter. This lighter version is much lower in calories, fat and sodium, and is fresher tasting.” Here’s what I ended up with:
I took it a step further and covered my plate with 3 ounces of grilled chicken, hot off the George Foreman Grill, which I received as a gift from my good friend, Carl.
With the chicken, here’s how it breaks down in the diabetic exchange system:
- 3 Meat
- 2 Starch
- 1 Milk
- 3 Vegetables
- 1 Fat
The complete recipe is available from the Mayo Clinic. In a nutshell, you steam a variety of non-starchy vegetables for 10 minutes, sauté onion and garlic in olive oil, toss the veggies in, boil whole-wheat pasta, and prepare a sauce of evaporated non-fat milk, grated parmesan cheese (the real stuff), and a teaspoon of butter. I had every burner on my stove occupied at one point, but it’s so tasty!
What veggies would you put in this?
- Fix my Recipe: Pasta Primavera with Bacon gets healthy overhaul (redding.com)
- 100 Healthy Recipes That You Can Learn in 15 Minutes (lifehack.org)
- Pasta Recipes Made Healthy (everydayhealth.com)
- 32 Light and Healthy Recipes for the New Year (itsarushworld.wordpress.com)