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Diabetic Pasta Recipes
According to the Diabetic Food Pyramid, diabetics should eat six to eleven servings of grains, beans and starchy vegetables per day. Brought to you by American Diabetes Services, the leading supplier for diabetic testing supplies, these pasta recipes for diabetics are an excellent way to ensure you're getting enough grains in your diet. To make them more diabetic friendly, there's a slight variation on the traditional Italian recipes.
Diabetic Pasta Recipes: Pasta Salad
Pasta salad is an easy, quick dish that compliments most meals. Traditionally, people use corkscrew pasta, but feel free to use any tubular pasta, such as elbows and ziti. In order to make this pasta recipe, you'll need the following ingredients:
- Corkscrew pasta
- 4 fresh mushrooms, sliced
- 1 cucumber, sliced
- Kraft reduced calorie zesty Italian
- dressing
- 1 onion, sliced
- 1 tomato, diced
- 1 green pepper, chopped
Cook and rinse pasta in cold water. Mix with remaining ingredients and marinate in dressing. Chill and serve.
Diabetic Italian Recipes: Spaghetti
Spaghetti is a traditional Italian dish that works well with any diabetic diet. But many diabetics avoid spaghetti because most store brands have sugar added to the sauce. Here's an easy diabetic Italian recipe for making diabetic spaghetti sauce:
- 12 oz. tomato juice
- 1 lg. can mushrooms, stems and pieces
- Salt to taste
- Garlic to taste
- Oregano to taste
- Dehydrated onion flakes
- 1 lg. green pepper, diced
- 2 cans bean sprouts
Cook all ingredients in covered saucepan. Cook until sauce thickens. Add bean sprouts; simmer 10 minutes. Helpful Hint: Spaghetti tastes better warmed over the second day.
Diabetic Pasta Recipes: Lasagna
Lasagna is a nice Italian dish that will more than fill most pasta cravings. Hearty and good comfort food, lasagna is one pasta dish that will warm your heart. In order to make this pasta recipe, you'll need the following ingredients:
- 1 c. chopped onions
- 1 c. sliced mushrooms
- 1/2 c. diced green peppers
- 1 tbsp. parsley flakes
- 1/2 tsp. each basil, oregano, chili
- powder
- 5 oz. Mozzarella cheese
- 1 garlic clove, minced
- 1 c. chopped carrots
- 3 c. tomatoes
- 1/4 tsp. dried rosemary
- 3 oz. grated Romano cheese
- 1 1/3 c. cottage cheese
Saute onions, garlic, mushrooms, carrots, and peppers until soft. Add tomatoes, parsley, basil, oregano, chili powder, rosemary, and pepper. Simmer 15 minutes. Mix together the 3 cheeses. Starting with sauce, layer with 8 cooked lasagna noodles and cheese in an 8 x 12 inch casserole. Bake at 375 degrees for 30 minutes. Serves 4.
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