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Wednesday, July 15, 2009

[Healthy_Recipes_For_Diabetic_Friends] Harlequin Pasta Sauce - 10g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

Harlequin Pasta

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowerCarbs
Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound ground lamb
1 teaspoon chopped fresh mint
1 tablespoon chopped fresh parsley
1 pinch chili powder -- or cayenne pepper
salt and freshly ground pepper to taste
2 tablespoons olive oil
1 garlic clove -- peeled and crushed
14 ounces chopped tomatoes -- (1 can), drained
1 red bell pepper -- seeded and diced
1/4 cup frozen peas
1/4 cup frozen corn
to serve: cooked pasta to serve 4 people
fresh mint sprigs

Mix ground lamb with mint, parley, chili powder or cayenne, salt and pepper. Shape into tiny balls.

Heat 1 T. olive oil in a skillet over high heat. add meatballs and saute until browned. Reduce the heat and cook another 2-3 minutes.

In a saucepan, mix garlic, tomatoes and remaining olive oil and simmer 5 minutes.

Add red bell pepper, peas and corn and continue cooking 5 minutes until vegetables are tender.

Toss all ingredients with pasta and serve garnished with sprigs of mint.

Makes 4 servings.

Per serving: Calories 442 (45% fat); Total Fat 22g (sat fat 7g); Carbs 33g; Fiber 3g; Protein 28g; Chol 79g; Sodium 296mg.

The colorful mixture of red peppers, sweet corn and peas inspired the name of this dish. It's colorful and attractive and fun to serve when you are entertaining friends. Butterfly or bow shapes are the prettiest choice. For the best results, keep the meatballs small so they do not dwarf the pasta shapes.

Source:
"Quick After Work Pasta and Sauce Cookbook by Judy Ridgway"
S(Formatted by Chupa Babi):
"July 2009"
Copyright:
"1997"
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Per Serving (excluding unknown items): 344 Calories; 27g Fat (70.3% calories from fat); 16g Protein; 10g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 71mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 4 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0