Linguine with Pesto Sauce
Contributed by: NAPSA
(NAPS) - Recipes For Better Diabetes Management
An estimated 16 million Americans have diabetes, but having to control blood sugar doesn't
necessarily have to mean giving up the foods you love.
"After glucose control, food management is the most important factor to continued health,"
says Chris Smith, author of Cooking with the Diabetic Chef (American Diabetes Association,
$19.95). "By understanding techniques, different ingredients and a balanced meal plan, anyone can
create flavorful food."
Smith's first cookbook is part of his ongoing campaign to make delicious, nutritious food
available to people who share his diabetic experience. The book is divided into four sections to
make the most of foods available in each of the four seasons. In the introduction, Smith offers
helpful advice on reading food labels.
"My approach to food is simple," says Smith, who was diagnosed with diabetes while he was
studying at the Culinary Institute of America and apprenticing at Le Cirque. "Get back to the
basics. Ingredients should be as natural and fresh as possible."
Taken from the book's Winter section, this recipe for Linguine with Pesto Sauce can be a
zesty delight at any time of year.
- 1 cup fresh basil, without stems, chopped
- 1/4 cup toasted pine nuts
- 1 tsp. garlic, minced
- 3/4 cup extra virgin olive oil
- 1/4 tsp. pepper
- 1 lb. linguine pasta, cooked
Put the basil, pine nuts and garlic into a food processor on medium speed. Slowly
drizzle the olive oil into the food processor while it is running. Turn the food processor off, add
the black pepper and mix well. Serve over cooked linguine.
Exchanges: 2 Starch, 1 Lean Meat, 1/2 Vegetable, 6 Fat.
Serving Size: Makes 4 servings
Nutritional Information: Calories: 487; Calories from Fat: 313; Total Fat: 35 g; Saturated Fat: 6 g; Cholesterol: 4 mg; Sodium: 220 mg; Carbohydrate: 36 g; Dietary Fiber: 4 g; Sugars: 1 g; Protein: 12 g.