Beef and Swiss Chard Mafalda with Roasted Red Pepper and Eggplant Sauce
Source: Diabetic Living Magazine
Tip: To peel onions, place onions in boiling water 1 to 2 minutes to loosen skins. Using a small, sharp knife, carefully peel off and discard skins.
Serving Size: 1 cup pasta mixture and 2 ounces cooked beef
344 calories; protein 23.1g 46% DV; carbohydrates 39.5g 13% DV; exchange other carbs 2.5; dietary fiber 4.8g 19% DV; sugars 7.9g; fat 9.8g 15% DV; saturated fat 2.3g 12% DV; cholesterol 50.7mg 17% DV; vitamin a iu 4306.4IU 86% DV; vitamin c 70.1mg 117% DV; folate 184.5mcg 46% DV; calcium 58mg 6% DV; iron 4.2mg 23% DV; magnesium 90.4mg 32% DV; potassium 744.2mg 21% DV; sodium 598.7mg 24% DV.
2 lean protein, 2 starch, 2 vegetable, 1 fat