Articles & Recipes
Vegetable Pasta
Recipe from "Living in the 21st Century with Diabetes"
Ingredients
Dry macaroni or vegeroni (gluten free penne if gluten free required) (250grams)
1 x large can peeled tomatoes (800grams)
1 medium finely chopped onion (100grams)
2 cloves crushed garlic (6grams)
2 tsp dry mustard
1 tabsp Worcestershire sauce (20ml)
½ tsp paprika
Chilli powder to taste
½ tsp oregano
Sliced mushrooms (125grams)
2 zucchini finely sliced (500grams)
1 x 440g can 4 bean mix drained (300grams)
2 tabsp lemon juice or vinegar
1 tabsp sugar or substitute
1 cup grated less than 10% fat cheese (120grams)
Parsley, chopped
Method
* Cook macaroni until tender and drain.
* Chop the canned tomatoes roughly and place with their liquid into a saucepan.
* Add sliced onion, garlic, mustard, Worcestershire sauce, paprika, chilli powder and oregano and stir well.
* Bring to the boil and simmer gently for 5 - 10 minutes.
* Add mushrooms, sliced zucchini and bean mix and cook for a further 5 minutes.
* Add lemon juice or vinegar with sugar or substitute.
* Fold in the cooked macaroni.
* Place in large casserole dish.
* Sprinkle with cheese.
* Bake in 1800C oven for 20 minutes.
* Sprinkle with parsley and serve with green salad and crusty bread.
Serves : 6
Nutrients per Serve :
KJ 1209, Calories 290, Carbohydrates(grams) 47, Fat(grams) 3, Cholesterol(milligrams) 8, Protein(grams) 18, Sodium (milligrams) 389, Fibre (grams) 9
Note
Egg Free, Vegetarian