Servings: 4 people
Carbohydrate Serves: 2.5 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)
Have you already found a million ways with pasta? Before I discovered that there was in fact a world of delicious food I could eat with gestational diabetes, my go-to pasta was grilled chicken with a dash of tinned tomato and a large serve of spinach. (If I don’t ever see that again I’ll be a happy woman.) This gestational diabetes friendly Creamy Pesto Penne is a winner. Not just because it’s a little creamy, but because you can adapt it to whatever (free ingredients) you have in the fridge. Enjoy! (Main carbohydrate containing ingredients are listed in bold.)
- 200g/ ~7 ounces dry penne pasta
- 1 tablespoon light olive or cooking oil
- 200g/ ~7 ounces button mushrooms, sliced
- 4 green onions/ spring onions, sliced thinly
- 2 zucchini, trimmed, sliced into ribbons with a vegetable peeler
- 1 red capsicum, halved, deseeded, sliced thinly
- 3 tablespoons creamy pesto sauce
- A large side serving of green vegetables or salad
Cook pasta in a saucepan of boiling water, following packet directions, until tender. Drain and set aside.
In a frypan over low-medium heat, heat oil and add mushrooms, spring onions, zucchini and capsicum. Stir occasionally for around 5 minutes until ingredients have slightly softened.
Add cooked pasta, pesto sauce and cottage cheese to frypan. Toss well and dish into bowls along with a large serve of green salad or green vegetables.
Serving suggestions: Cook some ham or bacon into the mix along with the mushrooms.