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.
Calories: 134 calories, 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.