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

Source: Diabetic Living Magazine




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, 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

1/2 recipe
350 calories; protein 15.6g; carbohydrates 52.6g; dietary fiber 3.6g; sugars 7.3g; fat 8.4g; saturated fat 3.1g; cholesterol 17.3mg; vitamin a iu 3413.5IU; vitamin c 38.6mg; calcium 211.5mg; iron 3.6mg; magnesium 103.1mg; potassium 530.1mg; sodium 453.6mg.

3 starch, 1 1/2 vegetable, 1 fat