Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Orzo or other sm pasta;
-such as mini shells
1 tb Virgin olive oil;
3 tb Pine nuts; pignoli
1 tb Dried leaf basil;
Salt to taste;
Pepper to taste;

Bring a large kettle of water to a boil and cook orzo until al dente;
3 minutes. Drain in a colander. Meanwhile, in a small, non-stick
skillet, heat oil and stir in pine nuts. Cook until golden, about 5
minutes. Add basil. Toss with orzo, season with salt and pepper to
taste. Heat through and serve.

Food Exchange per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE
CAL: 183; CHO: 2mg; CAR: 29g; PRO: 6g; SOD: 49mg; FAT: 5g;

Source: Light and Easy Diabetes Cuisine by Betty Marks

Brought to you and yours via Nancy O'Brion and her Meal-Master

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