Orecchiette & Walnuts Recipe

Orecchiette & Walnuts Recipe

Yield: 6 sweet ones
Recipe by luhu.jp

Ingredients:
6 ounce: Orechiette pasta, (little
-red bell pepper,
-ears),
2 tbsp: Fresh parsley,
-=OR=-,
3 tbsp: Walnuts, chopped
6 ounce: Small shells,
2 tbsp: Parmesean or Romano cheese,
2 cup: Borccoli flowerets,
3 tbsp: Virgin olive oil,
1/4 cup: Pimenotos, chopped

Directions:
Bring a large kettle of water to a boil and cook pasta until al dente, 8 to
10 minutes. Meanwhile, place broccoli in a colander. When combine the
pimentos, parsley, walnuts, cheese and olive oil. Add pasta and broccoli
and toss with sauce. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 2
VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 201; CHO: 1mg; CAR: 27mg; PRO:
6g; SOD: 50mg; FAT: 8g; Source: Light & Easy Diabetes Cuisine by Betty
Marks Brought to you and yours via Nancy OBrion and her Meal-Master.


Source from luhu.jp

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