Chunky Tomato Pasta

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Added to 38 cookbooks   This recipe has been viewed 23792 times

Pasta is not usually recommended for diabetics. However, unlike the usual calorie-laden and creamy pasta dishes, this delicacy makes use lots of tomatoes, vegetables and just a dash of low fat cream to satisfy your cravings. One serving of pasta, though small, is just enough to relish as a snack.

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Preparation Time:    Cooking Time:     Makes 4 servings
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2 cups cooked farfalle (bow-shaped pasta)
6 medium sized tomatoes , blanched
1 tsp finely chopped garlic (lehsun)
1 tbsp finely chopped celery
1 tbsp chopped fresh basil
1 tbsp low fat cream
1 tsp sugar
1/2 cup broccoli florets , blanched
2 tsp olive oil
salt and to taste

  1. Cut the blanched tomatoes into halves and deseed.
  2. Cut each half into 3 chunks lengthwise and keep aside.
  3. Heat the oil in a non-stick pan, add the garlic and celery and fry for a few seconds.
  4. Add the tomato chunks, basil, salt and pepper and mix well.
  5. Add the cream and sugar and mix well. Remove from the flame and keep aside.
  6. Just before serving, add the pasta and broccoli and toss well.
  7. Serve immediately.

Nutrient values per serving
EnergyProteinCarbohydratesFatVitamin AVitamin CFibre
164 cal 4.9 gm 26.2 gm 4.6 gm 715.3 mcg 40.6 mg 2.0 gm

RECIPE SOURCE : Diabetic SnacksBuy this cookbook
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Chunky Tomato Pasta
 on 22 Jan 16 12:00 PM

This is a good way of making the pasta healthy for diabetics. It has no cream, no cheese and yet taste was quite palatable. Tx for this recipe.
Chunky Tomato Pasta
 on 22 May 14 02:34 PM

Light and full of flavors.. olive oil, garlic, basil & tomatoes with pasta is such an all time favorite Italian classic... and what makes this dish even more appetizing are the chunky tomato strips and broccoli florets... adding a great texture and volume to the whole experience.. Bon Appetito!!!
Chunky Tomato Pasta
 on 30 Apr 12 08:59 AM

Chunky blanched tomatoes with crispy broccoli combine well with bow pasta to make a healthy carbo loaded dinner. Low in fat and I substituted the low fat cream with low fat milk to give the ideal base to the pasta.