- 6 ounces linguine
- 1/2 teaspoon olive oil
- 2 cloves garlic, minced
- 1/8 teaspoon crushed red pepper flakes
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- Pinch of sugar
- Pinch of coarse-ground black pepper
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
- 2 tablespoons shredded Parmesan cheese
Cook linguine according to package directions, omitting any salt. Meanwhile, heat olive oil in a large nonstick skillet. Add garlic and cook over medium heat until the garlic begins to turn golden (take care not to burn). Stir in crushed red pepper flakes. Add undrained tomatoes, sugar, and black pepper. Cover and cook over medium heat, stirring frequently, until the sauce thickens, about 15 minutes. Stir in basil. Drain pasta and toss with the sauce. Sprinkle with Parmesan cheese.
Yield: 4 servings. Serving size: 1/4 of recipe.
Nutrition Facts Per Serving:
Calories: 194, Carbohydrates: 37 g, Protein: 7 g, Fat: 2 g, Saturated Fat: 1 g, Sodium: 173 mg, Fiber: 3 g
Exchanges per serving: 2 starch, 1 vegetable, 1/2 fat. Carbohydrate choices: 2 1/2.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.