- 1/2 pound fettuccine
- 1 cup chopped canned tomato (not drained)
- 1 cup chopped red pepper
- 1/3 cup chopped onion
- 1 teaspoon minced garlic
- 2 tablespoons chopped fresh basil
- 1 cup fresh spinach leaves (washed and torn into small pieces)
- 1/2 cup chopped Italian parsley
- 1 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground red pepper
Cook fettuccine according to package directions. While fettuccine is cooking, heat a large skillet over medium-high heat, and add tomatoes, red pepper, onion, and garlic. Sauté for 3–4 minutes until mixture is steaming. Add basil, spinach, and parsley. Stir to combine. Drain pasta and place in large serving dish or pasta bowl. Add black pepper, crushed red pepper, and ground red pepper to vegetable mixture, stir once more, cook 1 minute more, then pour hot mixture over pasta.
Yield: 4 servings. Serving size: 1 cup sauce over about 3/4 cup cooked pasta.
Nutrition Facts Per Serving:
Calories: 134, Carbohydrates: 26 g, Protein: 2 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 45 mg, Fiber: 4 g
Exchanges per serving: 1 starch, 2 vegetable, 1/2 fat. Carbohydrate choices: 2.
This recipe was developed by Kathleen Stanley, a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky.