This diabetic orzo pasta recipe was an easy weeknight dinner for us. I decided to make it a "meal in one" dish by adding sauteed mushrooms and spinach. It made it colorful and delicious. Mushrooms tend to have a meaty taste to them. This helps when you are trying to eat vegetarian.
8 oz Orzo or other sm pasta, such as mini shells
1 tbsp Virgin olive oil
3 tbsp Pine nuts, pignoli
1 tbsp Dried leaf basil
Salt to taste
Pepper to taste
1. Bring a large kettle of water to a boil and cook orzo until al dente; 3 minutes. Drain in a colander. Meanwhile, in a small, non-stick killet, heat oil and stir in pine nuts. Cook until golden, about 5minutes. Add basil. Toss with orzo, season with salt and pepper totaste. Heat through and serve.
Food Exchange per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE
CAL: 183; CHO: 2mg; CAR: 29g; PRO: 6g; SOD: 49mg; FAT: 5g;
Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master