Basil, garlic, nutmeg and pepper gently season this red, white and green Italian-style pasta entree. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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

350 calories; 8.4 g total fat; 3.1 g saturated fat; 17 mg cholesterol; 454 mg sodium. 530 mg potassium; 52.6 g carbohydrates; 3.6 g fiber; 7 g sugar; 15.6 g protein; 3414 IU vitamin a iu; 39 mg vitamin c; 211 mg calcium; 4 mg iron; 103 mg magnesium;

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