Showing Results for: “pasta”

This summer vegetable pasta dish uses zucchini spirals to keep the carbohydrate lower than a traditional pasta. This delicious recipe which is veggie-packed with asparagus, broccoli, tomatoes, and a tasty lemony sauce. With just one bite, you won’t believe the pasta is made from zucchini!

This earthy whole wheat penne dish is packed with sautéed mushrooms, tender kale, and a light Parmesan finish for a comforting yet wholesome meal. Whole grain pasta and leafy greens bring fiber and nutrients to the table, helping slow digestion and support steady blood glucose (blood sugar). It’s a balanced, plant-forward option that fits easily into a diabetes-friendly eating plan. This is a DASH (Dietary Approach to Stop Hypertension) and mediterranean recipe.

Enjoy a vegetarian twist on this favorite pasta dish!

With this hearty dish, the pasta cooks right in the sauce for a quick and easy one-pot meal. Turkey, mushrooms, and spinach give it a light touch. Instead of fresh turkey, you could use leftover turkey from a Thanksgiving feast! For a lower-carb version, use zucchini noodles instead of linguini.

If you don’t want to serve all of this soup at once, cook only the amount of pasta and beef that you want to serve. Save remaining ingredients for leftovers.

AKA Pasta Alla Norma, this is a traditional first course offered throughout Italy. Norma was the name of an opera by Bellini that was popular when poet, writer, and scholar Nino Martoglio was so impressed by the dish that he declared it a masterpiece, like the opera. This dish is so loved that other noteworthy acts are now referred to as “alla Norma,” meaning “successful” or “grandiose,” in some parts of Sicily. This is one of my family’s favorite dishes.

Ratatouille is a classic vegetable dish from the Provence region of France. Our Creole-inspired version includes red kidney beans and whole-grain penne to add protein and fiber. Buy the Diabetes and Heart Healthy Cookbook, 2nd edition, here.

Author Robyn Webb says, "I’m always looking for new ways to serve large shapes of pasta. I’ve got the penne, fusilli, and shell shapes down pretty good, but I find shapes like rigatoni more of a challenge to balance with other ingredients. I’ve concluded that rigatoni just needs a few strong flavors such as olives, sun-dried tomatoes, and lemon zest to be special."

This recipe is a great example of using vegetables to bulk up a dish that is typically high in carbs and fat.