Whole Wheat Penne Pasta with Summer Vegetables

September 1, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, pasta | Leave a comment
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I have another Delicious and Diabetic Friendly Recipe to pass along, Whole Wheat Penne Pasta with Summer Vegetables. To make this dish you’ll be needing Whole-Grain Pasta, Olive Oil, Garlic, Broccoli, Zucchini, Bell Peppers, Tomatoes, Mushrooms, Oregano, and Feta Cheese. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Whole Wheat Penne Pasta with Summer Vegetables
Transport yourself to Italy with this high-fiber, Mediterranean-style dish! Taking only about 20 minutes to prepare, it packs a dense nutritional punch with its combination of whole-grain pasta, broccoli, zucchini, tomatoes, mushrooms, oregano, and feta cheese. So tuck in a napkin and mangia!

6 ounces uncooked whole wheat penne pasta (about 2 cups)
2 teaspoons olive oil
2 cloves garlic, minced
1 1/2 cups chopped fresh broccoli
1 medium zucchini, chopped (about 1 1/4 cups)
1/2 medium yellow bell pepper, chopped (about 3/4 cup)
8 ounces (about 1 1/2 cups) cherry or grape tomatoes, halved
3 ounces (about 1 cup) mushrooms, sliced
1/2 teaspoon dried oregano
3/4 cup crumbled reduced-fat feta cheese

Yield: 4 servings
Serving size: 1 3/4 cups

1 – Cook pasta according to package directions, omitting any salt or fat. Drain and keep warm.

2 – Heat oil in large nonstick skillet over medium-high heat. Add garlic, broccoli, zucchini and bell pepper. Cook and stir about 2 minutes or until vegetables just begin to soften.

3 – Add tomatoes, mushrooms, and oregano; mix well. Reduce heat to medium and cook and stir about 8 minutes or until vegetables are tender and tomatoes release their juices.

4 – Mix vegetables with pasta. Toss in feta cheese.

Nutrition Information:
Calories: 264 calories, Carbohydrates: 41 g, Protein: 15 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 8 mg, Sodium: 374 mg, Fiber: 7 g

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