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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
30 mins


Ingredient Checklist


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

  • 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

275 calories; protein 13.4g 27% DV; carbohydrates 37.8g 12% DV; exchange other carbs 2.5; dietary fiber 2.1g 9% DV; sugars 4.1g; fat 8.9g 14% DV; saturated fat 3.5g 18% DV; cholesterol 26.3mg 9% DV; vitamin a iu 3557.1IU 71% DV; vitamin c 74.2mg 124% DV; folate 18.7mcg 5% DV; calcium 320.1mg 32% DV; iron 2.1mg 12% DV; magnesium 13.8mg 5% DV; potassium 264.4mg 7% DV; sodium 380.1mg 15% DV.