Serves: 4 • Serving Size: 1 1/2 cups
4 ounces uncooked whole grain pasta
8 ounces fresh or frozen shelled edamame
1/2 cups sweet grape tomatoes, quartered
16 pitted kalamata olives, coarsely chopped
2 tablespoons chopped fresh basil leaves, or 2 teaspoons dried basil leaves
1/2 teaspoons dried rosemary leaves, crumbled (optional)
1 medium garlic clove, minced
1/8 teaspoon dried red pepper flakes (optional)
1 medium lemon, halved, optional
2 ounces crumbled reduced-fat feta
1. Cook pasta according to package directions, omitting any salt or fats and adding the edamame during the last 2 minutes of cooking time.
2. In a small bowl, combine tomatoes, olives, basil, rosemary, garlic, and pepper flakes. Toss to blend and set aside.
3. Drain edamame and pasta in a colander, place on serving platter or pasta bowl, squeeze lemon all over, top with feta, and mound the tomato mixture in the center.
Calories from Fat 65
Total Fat 7.0 g
Saturated Fat 1.9 g
Trans Fat 0.0 g
Cholesterol 5 mg
Sodium 340 mg
Total Carbohydrate 32 g
Dietary Fiber 7 g
Sugars 4 g
Protein 13 g
Copyright © 2010 by Nancy S. Hughes. From 15 Minute Diabetic Meals. Reprinted with permission from The American Diabetes Association. To order this book call 1-800-232-6733 or order online at http://www.shopdiabetes.org.