Many of us know we need to eat whole grains, but what makes them so important? Whole grains are especially nutritious because they include all parts of the grain: the bran, endosperm and germ, which contain a variety of beneficial phytochemicals. Tomatoes, green peppers, broccoli and zucchini adorn the whole grain pasta in this dish, while part-skim ricotta cheese adds a nice final touch.
- Contributed by Healthy Recipes for diabetic Friends Y-Group
- Source: American Institute of Cancer Research Health-e-Newsletter, Tuesday, June 26, 2007, Issue No. 144
- Formatted by Chupa Babi in MC: 06.26.07
- Makes 4 servings
- 2 tsp olive oil
- 1 cup broccoli florets, chopped into small pieces
- ½ medium green pepper, thinly sliced
- 1 medium zucchini, cut in half lengthwise and sliced
- 2 cups cooked whole-wheat macaroni
- 1 container (8 oz.) part-skim ricotta cheese
- 1 can (14 oz.) diced tomatoes, drained
- 1 tsp dried oregano
- salt and freshly ground black pepper, to taste
- In large non-stick skillet, heat olive oil over medium heat.
- Add broccoli, green pepper and zucchini and sauté for 5 minutes, or until broccoli is just tender.
- Stir in macaroni, cheese, tomatoes and oregano over medium heat until mixture is completely hot.
- Season with salt and pepper to taste.
- Serve immediately.
Nutritional information Edit
- 213 calories | 7g total fat (3g saturated fat) | 28g carbohydrate | 12g protein | 4g dietary fiber | 204 mg sodium