Rotini With Summer Vegetables

Recipe Ingredients

12 oz	340g	Rotini pasta
3 cups	438g / 15oz	Broccoli florets
3 cups	330g / 11oz	Sliced carrots
3		Red bell peppers - cut 1" squares
1/4 cup	59ml	Water
1/4 teaspoon	1.3ml	Red pepper flakes - plus
1/8 teaspoon	0.6ml	Red pepper flakes - divided
3 tablespoons	45ml	Olive oil
3		Garlic cloves - minced
4 cups	584g / 20oz	Coarsely-chopped seeded peeled
		Plum tomatoes
1/3 cup	48g / 1.7oz	Chopped fresh basil
1/4 cup	59ml	Chardonnay
		= (or other dry white wine)
3 cups	711ml	Sliced mushrooms
2 cups	292g / 10oz	Shredded part-skim mozzarella cheese - (8 oz)
1/4 cup	36g / 1.3oz	Shredded Asiago cheese

Recipe Instructions

Cook pasta according to package directions; drain. Place in large bowl.

While pasta is cooking, combine broccoli, carrots, bell peppers, water and 1/4 teaspoon red pepper flakes in large microwavable baking dish. Cover loosely and microwave at High 5 minutes or until hot. Stir in mushrooms. Cover and microwave 3 minutes. Let stand, covered, 5 minutes.

Meanwhile to prepare sauce, heat olive oil in medium saucepan over medium-low heat until hot. Add garlic and remaining 1/8 teaspoon red pepper flakes. Cook and stir 1 minute. Add tomatoes. Heat 5 minutes. Stir in basil and wine. Simmer 5 minutes.

While sauce is simmering, add vegetables to pasta; toss to combine. Place pasta mixture into serving bowl; sprinkle with cheeses. Serve with sauce.

This recipe yields 10 servings.

Exchanges Per Serving: 2 Starch, 1/2 Meat, 2 Vegetable, 1 Fat.

Nutrition Facts: Calories 282; Calories from Fat 29%; Total Fat 9g; Saturated Fat 3g; Protein 13g; Carbohydrates 38g; Cholesterol 15mg; Sodium 179mg; Dietary Fiber 8g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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