Diabetic Recipe: Penne With Fresh Tomato Herb Sauce

Ingredients

1 Tbsp. olive oil

1 onion, chopped

1 carrot, diced

1 leek, white part only, diced

1 celery stalk, diced

3 garlic cloves, thinly sliced

4 plum tomatoes, seeded and diced

1 can (35 oz.) Roma tomatoes, smashed in their own juice

1 bay leaf

Salt and pepper to taste

1 lb. whole wheat penne pasta

1/2 cup chopped parsley

10 basil leaves, chopped

1 Tbsp. minced fresh oregano

2 Tbsp. chopped black olives

1/4 cup Parmesan cheese

Preparation

1. Heat the oil in a large skillet over medium heat. Add the onion, carrots, leeks, and celery and saute for 8 minutes. Add the garlic and saute for 1 minute. Add the tomatoes and bay leaf. Season with salt and pepper to taste. Cook, uncovered, for 15 to 20 minutes.

2. Meanwhile, bring a large pot of water to boil. Add the pasta until cooked al dente, about 7 to 8 minutes.

3. Remove the bay leaf from the sauce. Add the parsley, basil, and oregano. Taste and adjust the seasonings. Add the olives.

4. Drain the pasta, add the sauce, and toss gently. Top with Parmesan cheese.

This recipe is from Diabetes Forecast

If you are a diabetic and do not currently see a podiatrist, call our Berlin, Newington, or Middletown office to make an appointment.

Dr. Craig M. Kaufman

Connecticut Foot Care Centers

Podiatrist in Berlin, Newington, and Middletown, CT

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