In a medium skillet over medium heat, heat the oil. Add the garlic and pepper, sauteing for 5 minutes. Add the wine and bring to a boil. Reduce the heat and simmer for 3 to 4 minutes. Add the oregano, basil and thyme. In a large pot of boiling water, add the broccoli florets and then turn off the heat. Immediately rinse the broccoli under cold running water to stop the cooking process. (This method of blanching helps the broccoli to retain its bright green color and crispness.) Add the broccoli to the wine sauce and heat 2 more minutes. Prepare the linguine according to package directions (without adding salt) and drain. Transfer the linguine to a large serving bowl and pour the wine sauce over the top. Sprinkle with Parmesan cheese to serve. Exchanges: Starch/Bread Exchange -- 3 Fat Exchange -- 1 Calories -- 293 Calories from Fat -- 73 Total Fat -- 8g Saturated Fat -- 1g Cholesterol -- 2mg Sodium -- 58mg Carbohydrate -- 45g Dietary Fiber -- 2g Sugars -- 4g Protein -- 10g Recipe for Thursday, 3/19/98 This weeks recipes are from the cookbook Easy & Elegant Entrees, featuring an array of quick-to-fix, good-for-you main dishes that taste like they took hours to prepare. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733). Copyright ? 1998 American Diabetes Association MC Formatted & Busted by Barb at Possum Kingdom on 3/27/98 NOTES : 8 servings/Serving size: 1 cup White wine adds a special touch to this pasta dish. Recipe by: http://www.diabetes.org/ada/rcptoday.html Posted to MC-Recipe Digest by "email@example.com"
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|Serving Size: 1 Serving (85g)|
|Recipe Makes: 8|
|Calories from Fat: 36 (18%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 42.3mg||13 %|
|Sodium 46.2mg||2 %|
|Potassium 188.4mg||5 %|
|Total Carbohydrate 32.6g||10 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 31.9g|
|Protein 7.8g||11 %|
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Calories per serving: 198
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