Search Blog Content

Sunday, December 4, 2011

Recipes for Pasta Dishes That Diabetics Can Enjoy, Too



One of most difficult things about receiving a diagnosis of diabetes is the concern of what to eat. Food is not just a necessary substance for life, it is something we enjoy. And that diabetic diagnosis can leave one confused about what foods they can still enjoy. Once a diabetic starts their treatment plan and gets their blood sugar level under control, they can still enjoy pasta. As with all foods, the diabetic must eat pasta in moderation, use a sugar-free sauce, add some protein to the meal, and leave off or severely limit their indulgence in the tasty breads that often accompany pasta. So bottom line, even though you have been diagnosed as a diabetic, you can still enjoy pasta. The recipes in this article, are not diabetic recipes, but they are diabetic-friendly and can be an occasional part of the diabetics diet.
1 pkg (12-oz) uncooked whole-grain ziti pasta
1 lb lean ground beef
3 cups sugar-free or low-sugar marinara or pasta sauce
1 pkg (8-oz) shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 cup ricotta cheese
3 tbsp pesto sauce
1/4 tsp crushed red pepper
Fresh grated Parmesan cheese
Cook pasta according to pkg directions; drain.
While pasta cooks, brown the ground beef in a nonstick skillet and drain well.
In a large mixing bowl combine the cooked pasta with the browned beef. Add the 2 cups of the marinara sauce, half the mozzarella cheese, half the Parmesan cheese, the ricotta cheese, pesto sauce and red pepper. Stir until well blended.
Spray a 9 x 13 x 2-inch baking dish with nonstick cooking spray. Spoon the ziti-beef mixture into the baking dish. Spoon the last cup of marinara sauce over the casserole. Sprinkle with the remaining halves of the Mozzarella and Parmesan cheeses.
Bake the casserole at 400 degrees for 30 minutes or until the cheeses are melted and the casserole is bubbly. Serve with additional grated Parmesan cheese.
Yield: 6 to 8 servings
1/2 lb whole-wheat linguine
3 tbsp extra-virgin olive oil
2 medium cloves garlic, pressed
1 tsp finely grated lemon peel
2 tbsp chopped fresh flat-leaf parsley
2 tsp fresh lemon juice
Cook linguine in large pot of boiling salted water until tender but firm, stirring occasionally. Drain, reserving 1 cup of the liquid.
Meanwhile heat the olive oil in a large skillet over medium heat. Add garlic and saute until golden, approximately 1 minute. Add the lemon peel and cook about a half a minute. Remove from the heat.
Add the well drained linguine to the garlic skillet. Return to the heat and mix in the parsley. Add the lemon juice and 1/2 cup of the reserved liquid. Season with salt and pepper, if desired. Toss until heated through. Add more of the reserved liquid, if needed.
Yield: 4 servings
Note: I suggest a small low-fat meat for protein with this pasta.
For more of Linda's recipes and diabetic information visit
For her old fashion recipe collection visit her at
Article Source:

Article Source:

No comments:

Post a Comment