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Diabetic Recipes

Meatless Main Dishes

 

Cauliflower And Pasta

Serves: 4
Cook Time: 30 min.
1 head fresh white cauliflower,
broken up into bite size pieces
1/4 cup olive oil
3 anchovies
1 large flavorful onion, chopped
2 shallots, minced
12 black olives, such as Kalamata, pitted and sliced
1 cup flat leaf parsley coarsely chopped
1/2 cup bread crumbs, preferably homemade
1/2 lb. Barilla pasta, shells or rotelle
1/2 cup ricotta cheese
Optional: sprinkling of grated parmesan or pecorino cheese

1. Put up a big pot of boiling salted water. Insert a steam basket and cook cauliflower for 3 minutes. Remove from water.
2. In the largest skillet you own, dissolve drained anchovies in oil, then add onion and shallot. Saute for 5 minutes to soften, Add olives, parsley and cauliflower. Cook for 10 minutes, stirring from time to time to marry flavors.
3. Meanwhile, cook pasta in cauliflower water, drain and add it, along with ricotta, to skillet. Toss and blend well. Place in individual pasta bowls, sprinkle with bread crumbs and cheese, if desired. To enhance the beauty of this dish, garnish with a sprig of parsley perched in the center for a little height and whimsy.

Nutrition Information
Serving Size: 2 Cups
Calories: 625
Carbs: 70 grams
Fat:  15 grams
Fiber: 6 grams
Protein: 17 grams
With Cheese: 1Tbl.
Calories: 28
Fat: 1 gram
Protein: 3 grams

* Provided for information use only

 

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Last update on August 30, 2005
Partners: Acupuncture, Chinese Medicine.