Basil, garlic, nutmeg and pepper gently season this red, white and green Italian-style pasta entree.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

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Directions

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

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  • Meanwhile, cut out and discard center ribs from Swiss chard (or remove stems from spinach). Coarsely chop greens; set aside. In a large nonstick skillet, cook garlic in hot oil over medium heat for 15 seconds. Add greens. Cook over medium-low heat for about 3 minutes or until greens are wilted, stirring frequently. Stir in ricotta, milk, basil, salt, pepper and nutmeg. Cook and stir for 3 to 5 minutes more or until heated through.

  • Add the ricotta mixture and tomato to cooked pasta; toss gently to combine. Sprinkle each serving with Parmesan.

Nutrition Facts

349.8 calories; protein 15.6g 31% DV; carbohydrates 52.6g 17% DV; exchange other carbs 3.5; dietary fiber 3.6g 14% DV; sugars 7.3g; fat 8.4g 13% DV; saturated fat 3.1g 15% DV; cholesterol 17.3mg 6% DV; vitamin a iu 3413.5IU 68% DV; vitamin c 38.6mg 64% DV; folate -1mcg; calcium 211.5mg 21% DV; iron 3.6mg 20% DV; magnesium 103.1mg 37% DV; potassium 530.1mg 15% DV; sodium 453.6mg 18% DV.