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Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes
Baked Tomato and Feta Pasta
Original recipe: foodnetwork.com
INGREDIENTS:
- Nonstick cooking spray, for the baking dish
- 3 tablespoons extra-virgin olive oil (30g fat)
- 1 tablespoon sherry vinegar
- 2 cloves garlic, grated
- Kosher salt
- Freshly ground black pepper
- 2 pints cherry tomatoes (26g carb, 8g fiber, 5g pro, 1g fat)
- 6 to 8 mini bell peppers, halved and seeded (about 2 cups) (18g carb, 6g fiber, 4.5 pro, 1.5g fat)
- One 20-ounce package refrigerated cheese tortellini (6 cups) (Substitute Lower carb bean-based pasta – Banza penne) 72g pro, 192g carb, 30g fiber, 21g fat
- 2 cups chicken or vegetable stock
- One 8-ounce block feta, sliced into about 8 pieces (8, 48, 32)
- 4 to 6 fresh basil leaves, torn
DIRECTIONS:
- Preheat the oven to 400 degrees F.
- Lightly grease a 9-by-13-inch baking dish with some cooking spray, then set aside.
- In a large bowl, whisk together the olive oil, vinegar, garlic, salt and pepper. Add the tomatoes and peppers and toss to coat
- Add the tortellini and chicken stock to the baking dish. Place the feta on top of the tortellini. Add the cherry tomatoes and peppers, along with any liquid in the bowl.
- Bake until the tomatoes and peppers are soft and starting to brown, about 35 minutes.
- Top with torn basil leaves and serve warm.
Nutrition Facts:
Servings per recipe = 8 (Recipe calculated with lower GI/lower Carb Banza penne pasta)
- Fat – 12g
- Fiber – 5g
- Protein – 15g
- Carbs – 30g
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