Chunky Tomato Pasta

by Tarla Dalal

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Pasta is not usually recommended for diabetics. However, unlike the usual calorie-laden and creamy pasta dishes, this delicacy makes use lots of tomatoes, vegetables and just a dash of low fat cream to satisfy your cravings. One serving of pasta, though small, is just enough to relish as a snack.

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Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves 4
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Ingredients

2 cups cooked farfalle (bow-shaped pasta)
6 medium sized tomatoes, blanched
3 cloves of garlic (lehsun), finely chopped
1 tbsp finely chopped celery
1 tsp chopped fresh basil
1 tbsp low fat cream
1 tsp sugar
1/2 cup broccoli florets, blanched
2 tsp olive oil
salt and freshly ground black pepper (kalimirch) powder to taste

Method

Cut the blanched tomatoes into halves and deseed.
Cut each half into 3 chunks lengthwise and keep aside.
Heat the oil in a non-stick pan, add the garlic and celery and fry for a few seconds.
Add the tomato chunks, basil, salt and pepper and mix well.
Add the cream and sugar and mix well. Remove from the flame and keep aside.
Just before serving, add the pasta and broccoli and toss well.
Serve immediately.

RECIPE SOURCE : Diabetic Snacks

1 review received for Chunky Tomato Pasta

1 FAVOURABLE REVIEW

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Reviewed By
Healthy Eating, April 30, 2012

Chunky blanched tomatoes with crispy broccoli combine well with bow pasta to make a healthy carbo loaded dinner. Low in fat and I substituted the low fat cream with low fat milk to give the ideal base to the pasta.

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Reviewed April 30, 2012 by Healthy Eating

Chunky blanched tomatoes with crispy broccoli combine well with bow pasta to make a healthy carbo loaded dinner. Low in fat and I substituted the low fat cream with low fat milk to give the ideal base to the pasta.

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