Asparagus and White Beans Italian Style - 29.4g Carbs
Serves: 8
From: 1,001 Recipes For People with Diabetes by Surrey Books
1 lb asparagus, cut into 2-inch pieces
2 tsp minced garlic
2-3 tsp olive oil
1 can (15 oz) cannellini
or Great Northern, beans, rinsed, drained
1 tsp dried rosemary leaves or Italian seasoning
1 cup canned reduced-sodium vegetable broth
Salt and pepper, to taste
8 oz linguine or thin spaghetti, cooked, warm **Note
1/4-1/2 cup (1-2 oz) shredded Parmesan cheese
Saute asparagus and garlic in oil in large skillet until
crisp-tender, 3 to 4 minutes. Stir in remaining ingredients,
except salt, pepper, linguine, and cheese; heat to boiling;
reduce heat and simmer rapidly until mixture has thickened,
3 to 5 minutes. Season to taste with salt and pepper.
Toss vegetable mixture with pasta; sprinkle with cheese.
Serves: 8
From: 1,001 Recipes For People with Diabetes by Surrey Books
1 lb asparagus, cut into 2-inch pieces
2 tsp minced garlic
2-3 tsp olive oil
1 can (15 oz) cannellini
or Great Northern, beans, rinsed, drained
1 tsp dried rosemary leaves or Italian seasoning
1 cup canned reduced-sodium vegetable broth
Salt and pepper, to taste
8 oz linguine or thin spaghetti, cooked, warm **Note
1/4-1/2 cup (1-2 oz) shredded Parmesan cheese
Saute asparagus and garlic in oil in large skillet until
crisp-tender, 3 to 4 minutes. Stir in remaining ingredients,
except salt, pepper, linguine, and cheese; heat to boiling;
reduce heat and simmer rapidly until mixture has thickened,
3 to 5 minutes. Season to taste with salt and pepper.
Toss vegetable mixture with pasta; sprinkle with cheese.