Asparagus and White Beans Italian Style - 29.4g Carbs
Serves: 8
From: 1,001 Recipes For People with Diabetes by Surrey Books
1 lb asparagus, cut into 2-inch pieces
2 tsp minced garlic
2-3 tsp olive oil
1 can (15 oz) cannellini
or Great Northern, beans, rinsed, drained
1 tsp dried rosemary leaves or Italian seasoning
1 cup canned reduced-sodium vegetable broth
Salt and pepper, to taste
8 oz linguine or thin spaghetti, cooked, warm **Note
1/4-1/2 cup (1-2 oz) shredded Parmesan cheese
Saute asparagus and garlic in oil in large skillet until
crisp-tender, 3 to 4 minutes. Stir in remaining ingredients,
except salt, pepper, linguine, and cheese; heat to boiling;
reduce heat and simmer rapidly until mixture has thickened,
3 to 5 minutes. Season to taste with salt and pepper.
Toss vegetable mixture with pasta; sprinkle with cheese.
Nutritional Information Per Serving:
169 Calories, 3.1g Fat, 2mg Cholesterol, 229mg Sodium,
7.9g Protein, 29.4g Carbs
Diabetic Exchanges: 1 Vegetable, 1 Bread, 1/2 Fat
**Note: Use whole grain or low carb for better nutrition.
Low carb pasta will help lower the carbs here. This also
does not show the Fiber but it definitely has some… so
this will be beneficial also.
Take care, Gloria