Serving Size | ½ of recipe |
Calories | 469 |
Total Fat | 14 g |
Saturated Fat | 4 g |
Sodium | 659 mg |
Total Carbohydrate | 71 g |
Dietary Fiber | 5 g |
Protein | 17 g |
Ingredients | Measures |
---|---|
Hazelnuts, roughly chopped | 2 tablespoons |
Penne | 6 ounces (slightly less than ½ of a 1-pound box of pasta) |
Olive oil | ½ tablespoon |
Garlic cloves, thinly sliced | 2 |
Swiss chard, stemmed and chopped (works with spinach too) | 1 bunch |
Salt | ¼ teaspoon |
Butter | ½ tablespoon |
Freshly ground pepper to taste | |
Grated Parmesan | 2 tablespoons |
Exchanges
4 starches; 2 vegetables; 2 fats; ½ high-fat meat substitute
Side Suggestions: Bruschetta
Thinly slice a wheat baguette. Rub slices with a peeled garlic clove and place onto a baking sheet. Toast in an oven preheated to 475Àö F for about 5 minutes, or until golden. Chop and combine 6 deseeded tomatoes, 2 small yellow onions, and 2 garlic cloves. Heat 2 tablespoons olive oil over medium-high heat. Add tomato mixture and sauté for a few minutes (the onions and tomatoes should not start to brown). Mix in 2 tablespoons of chopped fresh basil (or 2 teaspoons dry); spoon onto baguette slices and serve.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © 2007 EBSCO Publishing All rights reserved.