Pesto Spinach Pasta

I created this last night and it was delicious. You could serve as a main dish or even as a side dish. You could also add sliced chicken breast. It is very versatile. Be creative - your taste buds will love you.

Ingredients
2-3 c dry whole grain bow tie pasta
1 tbsp olive oil
2 tbsp basil pesto
2 c baby spinach
1/3 c shredded mozzarella cheese
Salt and pepper

Directions
Cook pasta according to package directions. Drain water. Add olive oil and toss well. Add pesto and toss well. Add spinach and allow to wilt slightly. Sprinkle with salt and pepper. Add mozzarella cheese and cover until cheese melts.

Chicken Marinade

Ingredients
1/4 c low sodium soy sauce
1/4 c unsweetened pineapple juice
1/2 pack sweetener (ex. Equal, Sweet 'N Low, Splenda)

Directions
Mix all ingredients. Marinate chicken for at least 30 minutes. Grill.

Minute Minestrone Soup

Ingredients
1/2 # turkey sausage, cut into small pieces
2 cloves garlic, crushed
3 cans (14-1/2 ounces each) low-sodium chicken broth
2 cups frozen Italian blend vegetables
1 can (15 ounces) white kidney beans, rinsed and drained
1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1 cup cooked ditalini or small shell pasta (1/2 cup uncooked)
3 tablespoons French's® Worcestershire Sauce

Directions

In medium saucepan, stir-fry sausage and garlic 5 minutes or until sausage is cooked; drain. Add broth, vegetables, beans and tomatoes. Heat to boiling. Simmer, uncovered, 5 minutes or until vegetables are crisp-tender. Stir in pasta and Worcestershire. Cook until heated through. Serve with grated cheese and crusty bread, if desired.

Recipe courtesy of Diabetic Cooking
Nutrients per Serving
(1-3/4 cups soup)
Calories 231
Calories from Fat 23 %
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 33 mg
Carbohydrate 25 g
Fiber 6 g
Protein 19 g
Sodium 903 mg