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Rigatoni With Broccoli Rabe & Tomatoes
Preparation Time: 15 minutes / Cook Time: 25 minutes
1 pound of fresh broccoli rabe (or broccoli)
1 clove of garlic, minced
2 tbsp. olive oil
1 cup of tomatoes, diced
1/4 tsp. salt (optional)
1/8 tsp. freshly ground black pepper
1/2 pound rigatoni
1/4 cup grated low-fat Parmesan cheese
1. Coarsely chop the broccoli rabe. Cook in boiling water for 3 minutes, until tender-crisp. Drain.
2. Return the broccoli rabe to pot, and saute with garlic and olive oil for 1 minute. Add the tomatoes, salt, and pepper. Cook for another minute.
3. Separately, cook the pasta in water until al dente (a little firm). Drain the pasta and toss with a tablespoon of pasta water.
4. Sprinkle cheese in a bowl and add the vegetables, then the pasta. Toss like a salad. Serve.
Calories per serving: 333. Carbohydrates: 49.5 grams. Fat: 10 grams. Protein: 13 grams. Fiber: 6 grams. Sodium: 298 milligrams.
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