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Preserves
Source: "1,001 Recipes for People With Diabetes"
1 pound asparagus, cut into 2 inch pieces
2 teaspoons minced garlic
2-3 teaspoons olive oil
1 can (15 ounces) cannelini or Great Northern beans, rinsed, drained
1 teaspoon dried rosemary leaves or Italian seasoning
1 cup canned reduced-sodium vegetable broth
salt and pepper, to taste
8 ounces linguine or thin spaghetti, cooked, warm
1/4-1/2 cup (1-2 ounces) shredded Parmesan cheese
Saute asparagus and garlic in oil in large skillet until crisp-tender, 3-4 minutes. Stir in remaining ingredients, except salt, pepper, linguine, and cheese; heat to boiling; reduce heat and simmer rapidly until mixture has thickened, 3-5 minutes. Season to taste with salt and pepper . Toss vegetable mixture with pasta; sprinkle with cheese.
Nutritional Information Per Serving: Calories: 169, Fat: 3.1g. cholesterol: 2mg, Sodium: 229mg, Protein: 7.9g, Carbohydrate: 29.4g
Diabetic Exchanges: 1 vegetable, 1 bread, 1/2 fat
