Garden Vegetable and Pasta Salad

Garden Vegatable & Pasta Salad - 31.5g Carbs

Yield: 6 servings From: 1,001 Delicious Recipes for People with Diabetes

1 medium eggplant, cut into 1/2-inch slices Vegetable cooking spray 2 cups cauliflower florets, steamed, cooled 2 cups broccoli florets, steamed, cooled 10 cherry tomatoes 1/2 medium green bell pepper, sliced 8 oz fettuccine or linguine, cooked, room temperature Basil Vinaigrette (recipe follows) 2 ounces feta cheese, crumbled

Spray both sides of eggplant with cooking spray; arrange on cooking sheet. Bake at 400 degrees until eggplant is tender, about 15 minutes. Cool. Cut into 1/2-inch pieces.

Combine eggplant, remaining vegetables, and fettucine in large bowl; pour Basil Vinaigrette over and toss. Sprinkle with cheese.

BASIL VINAIGRETTE Makes about 1/3 cup

1/4 cup balsamic vinegar 1 Tbsp olive oil 2 Tbsp finely chopped fresh, or 2 tsp dried, basil leaves 2 tsp finely chopped parsley 1/4 tsp salt 1/4 tsp pepper

Mix all ingredients; refrigerate until serving time. Mix again before using.

Nutrition Per Serving (1/6 of recipe): 202 Calories, 6g Fat, 8.3mg Cholesterol, 282mg Sodium, 8.5g Protein, 31.5g Carbs

Diabetic Exchanges: 1 Vegetable, 1-1/2 Bread/Starch, 1 Fat

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 * Healthy Recipes For Diabetic Friends Y-Group