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TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 2-4 servings

Ingredients

  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 cups cubed peeled fresh tomatoes
  • 4 small zucchini, julienned
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt-free seasoning blend
  • 1/4 teaspoon pepper
  • 12 ounces linguine or spaghetti, cooked and drained

Nutritional Facts

219 calories: 3/4 cup, 8g fat (0g saturated fat), 0mg cholesterol, 11mg sodium, 33g carbohydrate (0g sugars, 3g fiber), 6g protein Diabetic Exchanges: 1 starch, 2 vegetable 1 fat.

Directions

  1. In a large skillet, saute onion and garlic in oil until tender. Add tomatoes and zucchini; saute until tender. Add basil, seasoning blend and pepper. Serve over hot pasta. Yield: 4 servings.
Originally published as Tomato/Zucchini Pasta Supper in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p216


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