This Diabetic pesto spaghetti recipe is better than the pesto jar sauce that you can purchase at the store. Throw a few ingredients into the blender and before you know it, you have homemade pesto sauce for any type of noodle.
I used Dreamfields Pasta for this dish. Here is a quote from their site, "Our healthy pasta recipe has fewer digestible carbs, about the same high fiber as whole wheat pasta, and it can help you manage your blood sugar. Dreamfields even has the great taste and al dente texture of authentic pasta. " It's true, the pasta was delicious. Now, the nutritional facts for this recipe will be off if you use this pasta, but keep track from the back of the box as to what would be acceptable for you.
Yield 4 Servings
1 1/2 cup Fresh basil; stems removed
2 Cloves garlic; chopped
2 tablespoons Olive oil
1/4 cup Pine nuts; plus 2 Tbs., toasted
2 tablespoons Grated Parmesan cheese
1/2 pounds Cooked spaghetti; hot
1. Wash and dry basil. Place basil in a blender or food processor with garlic, olive oil, pine nuts, cheese and pepper to taste; pure.
2. Transfer cooked spaghetti to a serving bowl. Add pesto and toss thoroughly to serve.
Per serving: calories 209, fat 13.8g, 57% calories from fat, cholesterol 2mg, protein 5.2g, carbohydrates 18.5g, fiber 1.6g, sodium 66mg. Exchanges: Fat 2 1/2, Starch 2 1/2.
Source: webmaster@... Copyright Â© 1996-1998 Meals For You. MC Formatted & MC Busted by Barb at Possum Kingdom NOTES : Prep: 10 min, Cook: 10 min. Recipe by: The American Diabetes Association's Easy & Elegant Entrees Posted to recipelu-digest by "abprice@..." on Mar 22, 1998
To extend the life of fresh herbs like basil, remove them from their packaging and rinse them in cool water. Spin-dry or blot with paper towels, then loosely roll up in a length of dry paper towels. Place in a resealable plastic bag and refrigerate in the crisper. They'll keep for 3 to 5 days, which is good for fresh herbs. Fresh enough to fix thid diabetic pesto spaghetti again.