Spaghetti With Broccoli Pesto Recipe
Yield: 6 sweet onesRecipe by luhu.jp
Ingredients:
1/4 lbs: Broccoli flowerets,
1/4 tsp: Salt,
1/4 cup: Fresh parsley, chopped
1/8 tsp: Pepper,
2 centiliter: Garlic, minced
8 ounce: Spaghetti,
2 tbsp: Walnuts, chopped
-=OR=-,
2 tbsp: Romano cheese, grated
8 ounce: Linguini,
2 tbsp: Virgin olive oil,
Directions:
In a blender or a food procesor fitted with the metal blade, place all
ingredients except spaghetti and process to a puree. Bring a large kettle
of water to a boil and spaghetti until al dente, about 8 minutes. Drain in
a colander, return to the kettle, stir in broccoli sauce and heat to warm.
Food Serving per Serving: 2 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE 184 CAL:
CHO: 1mg; CAR: 29g; PRO: 7g; SOD: 100mg; FAT: 5g; Source: Light & Easy
Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy OBrion
and her Meal-Master.
Source from luhu.jp
ingredients except spaghetti and process to a puree. Bring a large kettle
of water to a boil and spaghetti until al dente, about 8 minutes. Drain in
a colander, return to the kettle, stir in broccoli sauce and heat to warm.
Food Serving per Serving: 2 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE 184 CAL:
CHO: 1mg; CAR: 29g; PRO: 7g; SOD: 100mg; FAT: 5g; Source: Light & Easy
Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy OBrion
and her Meal-Master.
Source from luhu.jp