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Linguine with tomato-basil sauce

Preparation time: 5 minutes
Cooking time: 30 minutes

 

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
  Carbohydrate: 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.

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