Top Diabetic Vegetarian Recipes

From the Diabetic Living Online website its Top Diabetic Vegetarian Recipes. Delicious and healthy Vegetarian Recipes. Recipes including; Easy Pasta and Pepper Primavera, Kale-Powered Pasta, and Stuffed Zucchini with Black Beans, Corn, and Poblano Pepper. Find them all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

Top Diabetic Vegetarian Recipes

Satisfy your hunger with our favorite diabetic vegetarian recipes (think yummy pastas, salads, wraps, and soups). Our meatless meal recipes are packed with tasty and healthful veggies -- perfect for dinner tonight!



Easy Pasta and Pepper Primavera

Packed with fiber and protein, this simple-to-make pasta dish is a great Italian recipe for a busy weeknight meal -- plus, it has fewer than 300 calories per serving.....


Kale-Powered Pasta

Need something fast and healthy for dinner tonight? This savory pasta dish has fewer than 225 calories per serving and will be ready in 20 minutes......


Stuffed Zucchini with Black Beans, Corn, and Poblano Pepper

Zucchini relleno! Poblano chile peppers give this Mexican-inspired recipe mild heat. Kick up the spice of the zucchini stuffing by sprinkling it with a little carb-free hot sauce......



* Click the link below to get all the Top Diabetic Vegetarian Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/vegetarian/top-diabetic-vegetarian-recipes

"Meatless Monday" Recipe of the Week - Pasta Primavera

This week's "Meatless Monday" of the Week Pasta Primavera. Enjoy!

Pasta Primavera

Recipe Ingredients:

1 cup Sugar Snap Peas
1/2 cups Asparagus Tips
1 cup Broccoli Florets
1 cup tiny Peas
1/4 cup plus 1 teaspoon unsalted Butter
1 cup sliced Baby Bella Mushrooms
1 cup sliced Zucchini
1 cup peeled and seeded Roma Tomato chunks
Sea Salt
3/4 cup Heavy Cream, warmed
1/3 cup Pine Nuts, toasted
1 pound whole-grain spaghetti or fettuccine, cooked al dente
1/3 cup fresh Basil leaves, torn into small pieces
1/2 cup grated Kraft Reduced Fat Parmesan Cheese

Cooking Directions:

1 - Steam the sugar snap peas, asparagus, broccoli, and peas until crisp-tender. Set aside and chill until ready to assemble the dish.
2 - Melt 3 tablespoons of the butter in a large skillet and sauté the mushrooms and zucchini over medium heat until tender. Set aside.
3 - Melt 1 tablespoon of the butter in a small skillet and sauté the tomatoes over medium heat until their liquid is almost evaporated. Stir in 1/4 cup of the cream into the tomatoes and set aside.
4 - Melt the remaining butter in a small saucepan and sauté the pine nuts over low heat until they are aromatic but not brown. Set aside.
5 - Add the steamed vegetables to the pan containing the mushrooms and zucchini and cook briefly until warmed through. Salt to taste.
6 - Add the rest of the cream to the vegetables and heat until the cream is hot but not boiling.
7 - Add the pasta to the vegetables, then the basil and Parmesan as needed. Gently stir in the tomatoes and cream mixture and sprinkle the pine nuts over the top.
8 - Serve immediately as warm plates and pass around additional Parmesan at the table.

* Serve with fresh baked Multi-Grain or Whole Wheat Bread.
Makes 6 servings.