I have never shared a recipe here. Yes, I have seen them, but I haven’t taken the time to test any. So, if I am sharing one, you know it it’s been real-world tested and has to be good from all aspects – at least in my opinion. Great presentation. Excellent taste. Wonderful numbers (calories, carbs and glucose reading).
I love pasta. That’s just a fact of life. But, as with so many things I like (fried chicken, biscuits, cookies, pie…oh, the list is endless sometimes), I don’t get to eat it very often. It’s a decision that I made to help control my Diabetes. Tonight, though…tonight I got to have pasta because I came across a recipe by complete accident and decided to give it a try.
It was great. Easy to fix. Fresh ingredients. Great presentation. And, it smelled so goooood! Low carb (24 per serving) and low cal (195 per serving). Does it get any better than that? I don’t think so! So, I thought I would share it with you.
By the way, I don’t take other folks’ word for anything if I am going to write about it here. I have to have personal experience with it. I tested glucose levels two hours after beginning to eat. The number was good – 108 – pretty much what I expect most nights.
The complete dinner was the pasta dish, raw broccoli (or you could have a salad) and iced tea. A simple, very tasty meal, and there were left-overs! Remember, portion control is very important as you work to control Diabetes. (I say that because I could just eat and eat this dish.)
Easy Skillet Penne Pasta
At a Glance:
- Prep Time:
- 10 minutes
- Cook Time:
- 15 minutes
- Servings: 4
1 cup (3 oz.) multigrain or whole wheat penne pasta
1 tablespoon extra-virgin olive oil
1 cup chopped sweet or yellow onion
1 yellow or red bell pepper, diced
3 cloves garlic, minced
1 (14.5 oz.) Italian seasoned diced tomatoes, undrained
1/4 teaspoon crushed red pepper flakes (optional)
1 cup Lindsay® Recloseables Italian Seasoned Olives or California Pitted Ripe Olives
1/4 cup chopped fresh Italian parsley or basil
Cook pasta according to package directions omitting salt. Meanwhile, heat oil in a large deep skillet over medium heat. Add onion, bell pepper and garlic; sauté 5 minutes. Add tomatoes and, if desired, pepper flakes; bring to a simmer. Stir in olives; simmer over low heat 10 minutes or until vegetables are tender, stirring occasionally.
Drain pasta; stir into olive mixture; simmer 1 minute. Top with parsley.
Nutrients Per Serving:
Calories from fat: 81
Total fat: 9g
Monounsaturated fat: 6g
Total Carbohydrates: 24g
Dietary fiber: 3g