22 January 2015

Quick, healthy,


Three simple words to get you into the kitchen to prepare your own meals the way you want it.


It sure beats hunting down restaurants to find a suitable meal. We simply love this easy pasta recipe. Enough to eat and store on your own, or have friends and family over.

Serves 6
Serving Size: 1/2 cup
Carb Grams Per Serving: 16
4 ounces dried whole wheat rotini pasta, dried whole grain penne pasta, or dried bow tie pasta (about 1 1/2 cups)
1 cup fresh sugar snap peas (4 ounces), trimmed
1/2 cup chopped red sweet pepper
1/4 cup shredded fresh basil*
2 tablespoons pitted nioise olives or pitted ripe olives, quartered
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 clove garlic, minced
1/8 teaspoon salt
A dash of ground black pepper
  1. Cook your pasta according to the directions on the packet of pasta you bought.
  2. Place the sugar snap peas for the last 1 minute of boiling.
  3. Drain well and rinse with cold water; then drain again.
  4. In a large bowl, combine pasta mixture, sweet pepper, basil, and olives. Set aside.
  5. Take a screw-top jar or an old jam jar and combine red wine vinegar, olive oil, garlic, salt, and pepper.
  6. Cover and shake well. Pour dressing over pasta and vegetables; toss gently to combine. 


"Try grilling the peppers for a more smoky flavor, or spice it up with slices of fresh chilies or chili flakes."

PER SERVING: 118 cal., 5 g total fat (1 g sat. fat), 75 mg sodium, 16 g carb. (2g fiber), 3g pro.

Text and recipe adapted from Diabetic Living’s diabetic recipes, which are taste-approved by Better Home and Gardens® Test Kitchen.

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