Orzo + Pignoli(Pasta + Pine Nuts)
Yield: 6 servings
8 oz Orzo or other sm pasta; 1 tb Dried leaf basil;
-such as mini shells Salt to taste;
1 tb Virgin olive oil; Pepper to taste;
3 tb Pine nuts; pignoli
Bring a large kettle of water to a boil and cook orzo until al dente;
3 minutes. Drain in a colander. Meanwhile, in a small, non-stick
skillet, heat oil and stir in pine nuts. Cook until golden, about 5
minutes. Add basil. Toss with orzo, season with salt and pepper to
taste. Heat through and serve.
Food Exchange per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE
CAL: 183; CHO: 2mg; CAR: 29g; PRO: 6g; SOD: 49mg; FAT: 5g;
Source: Light and Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy OBrion and her Meal-Master
448 oz Orzo or other sm pasta; 1 tb Dried leaf basil;
-such as mini shells Salt to taste;
1 tb Virgin olive oil; Pepper to taste;
3 tb Pine nuts; pignoli
Bring a large kettle of water to a boil and cook orzo until al dente;
3 minutes. Drain in a colander. Meanwhile, in a small, non-stick
skillet, heat oil and stir in pine nuts. Cook until golden, about 5
minutes. Add basil. Toss with orzo, season with salt and pepper to
taste. Heat through and serve.
Food Exchange per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE
CAL: 183; CHO: 2mg; CAR: 29g; PRO: 6g; SOD: 49mg; FAT: 5g;
Source: Light and Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy OBrion and her Meal-Master
1 rate 
Add a review
