Angel Hair Pasta With Tomato Seafood Cream Sauce

INGREDIENTS:

2 tsps. olive oil
2 cloves garlic, minced
1 cup tomatoes\cooked, seeded, finely diced
1-1/2 cups evaporated skim milk
1 tsp. marjoram
1/8 tsp. fresh ground pepper, to taste
3/4 lb. sea scallops
4-1/4 cups cooked angel hair pasta

DIRECTIONS:

In a skillet over medium high heat, heat the oil. Add the garlic and sauté for 30 seconds. Add the tomato and sauté for 2 minutes. Add the evaporated milk and stir constantly over medium heat until thickened. Add the marjoram and pepper. Add the scallops and cook for 2 minutes until the scallops turn opaque. Pour the sauce over the angel hair pasta and serve.

Note: Ideally diabetics should meet with a professional dietitian to plan an individualized diet plan. There is no single diet that meets all the needs of everyone with diabetes.

Quick Pasta Fagioli

INGREDIENTS:

2 cloves garlic; halves
2 tb olive oil
1 lg carrot; pared and coarsely
-choppe
1 lg onion; coarsely chopped
1 ts leaf rosemary; crumbled
4 tb tomato paste
3 cn (20 oz. each) white kidney
-beans; undrained
46 oz (6 c.) chicken broth
6 oz small pasta such as ditali
-elbows
2 tb red wine vinegar

DIRECTIONS:

Saute garlic in oil in Dutch oven. When garlic browned (about 10 minutes
discard). Add chopped carrot and onion saute until they begin to color 3 to
5 minutes.

Add rosemary and tomato paste. Add beans with their liquid, and chicken
broth. Simmer, uncovered, 2 minutes. Add pasta, stirring to distribute
ingredients evenly. Cover and simmer, stirring occasionally for 8 minutes
or until pasta is al dente (firm). Remove from heat. Let stand, covered, 10
minutes. Add salt if necessary. Stir vinegar into soup.

Pasta With Tomato And Black Bean Sauce

INGREDIENTS:

1 lb. fusilli or other curly pasta
1/4 cup olive oil
3 small fresh red chillies, chopped
3 cloves garlic, crushed
1/3 cup sun-dried tomatoes, drained, sliced
3 green shallots, sliced
2 Tbsps. plus 2 tsps. fresh basil, chopped
1/2 tsp. ground ginger
1/4 cup canned black beans, drained
1-3/4 cups canned tomatoes, undrained WAS 410 gram
1/4 cup tomato paste
1/2 cup plus 3 Tbsps. water
1/2 tsp. Vecon
2 green shallots, chopped, extra

DIRECTIONS:

Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain. Heat oil in a heavy nonstick pan or wok over medium high heat. Add next 7 ingredients and stir-fry 1 minute. Add pasta and stir-fry until hot. Transfer tomatoes to a blender or food proccessor and process until smooth. Add tomatoes and next 3 ingredients to pan and stir-fry until hot. Serve sprinkled with extra shallots.