This pretty vegetable and pasta main dish recipe scores high in flavor and nutrients. Each serving provides more than half the daily recommendations for vitamins A and C. Source: Diabetic Living Magazine

Diabetic Living Magazine
Advertisement

Ingredients

Directions

  • Cook pasta according to package directions, except omit any oil or salt. Drain. Return pasta to saucepan; cover and keep warm.

    Advertisement
  • Meanwhile, in a medium nonstick skillet, cook red and green bell peppers, carrot, onion and garlic in hot oil over medium-high heat for about 5 minutes or until vegetables are tender. Stir in tomato, broth and basil. Cook and stir about 2 minutes more or until heated through.

  • Add vegetable mixture to the cooked pasta; toss gently to combine.

Nutrition Facts

274 calories; 8.9 g total fat; 3.5 g saturated fat; 26 mg cholesterol; 380 mg sodium. 264 mg potassium; 37.8 g carbohydrates; 2.1 g fiber; 4 g sugar; 13.4 g protein; 3557 IU vitamin a iu; 74 mg vitamin c; 19 mcg folate; 320 mg calcium; 2 mg iron; 14 mg magnesium;