- pesto, wine, vinegar, oregano and pepper. Bring to a boil. Reduce
- heat; simmer, uncovered, for 25-30 minutes or until vegetables are
- tender. Sprinkle with cheese. Yield: 6 servings (2-1/2 quarts).
Nutritional Facts: 1-2/3 cups (calculated without cheese) equals 337 calories, 12 g fat (3 g saturated fat), 47 mg cholesterol, 838 mg sodium, 35 g carbohydrate, 10 g fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1-1/2 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.