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Orecchiette & walnuts

Yield: 6 sweet ones

Ingredients:

• 6 oz Orechiette pasta; (little -red bell pepper -ears) 2 tb Fresh parsley; -=OR=- 3 tb Walnuts; chopped
• 6 oz Small shells; 2 tb Parmesean or Romano cheese;
• 2 c Borccoli flowerets; 3 tb Virgin olive oil;
• 1/4 c Pimenotos; chopped Bring a large kettle of water to a boil and cook pasta until al dente
• 8 to
• 10 minutes. Meanwhile

Instructions:

place broccoli in a colander. When combine the pimentos parsley walnuts cheese and olive oil. Add pasta and broccoli and toss with sauce. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 2 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 201; CHO: 1mg; CAR: 27mg; PRO: 6g; SOD: 50mg; FAT: 8g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.

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