There are a lot of websites online where you can find diabetes pasta recipes. In fact, many of these diabetes pasta recipes are so delectable that you will forget that you are eating healthily. Many people believe that diabetics can’t eat pasta, this is not true. Pasta is healthy for you; it is a carbohydrate that the body uses to make energy, according to DiabetesSelfManagement.com. The problem is that eating too much pasta, or eating it the wrong way, can cause your blood glucose levels to rise.
There are ways that you can avoid this. For example, you can try a type of pasta that is lower in carbohydrates than most. Dreamfields past is one brand to try. Whole grain pastas such as Barilla PLUS and Ronzoni’s Healthy Harvest are good to use as well. You can also opt to add more vegetables to your meal. Making a plate with more vegetables and less pasta can not only be a feeling dish, but very healthy for you too. You can also eat the pasta as a side. It is all a matter of portioning your meals correctly, and remembering that if you eat pasta, you may have to cut out something that is high in carbs later.
Some websites where you can find great diabetes pasta recipes are:
- DreamFieldsFoods.com
- dLife.com
- DiabeticLivingOnline.com
- DiabeticGourmet.com
Healthy Diabetes Pasta Recipes
LinguineArrabbiata
Instructions:
- 1tbsp. olive oil
- Freshly ground black pepper, to taste
- 2 finely chopped garlic cloves
- ½ tsp. crushed red pepper
- 2 tbsp. chopped parsley
- 1 can of Italian tomatoes (14 ½ oz.), do not drain
- 8 oz. linguine pasta
Instructions:
Using a heavy skillet, cook the red pepper flakes and the garlic in olive oil over low heat for about 2 minutes, or until the garlic is limp and the mixture is fragrant. Now, add the tomatoes, breaking them up as you do. Turn the heat up to a medium low. Allow the sauce to cook for about 15 minutes. Meanwhile, cook the pasta according to the pasta directions, and then drain carefully. Add the pasta to the sauce, top with parsley and Parmesan cheese, and stir until the mixture is evenly coated. Serve immediately.
Salmon and Roast Vegetables Penne
Instructions:
- 2 tbsp. dried thyme, crushed
- ¼ tbsp. ground black pepper
- 1 tbsp. olive oil
- 2 tbsp. lemon juice
- ¼ cup chicken broth
- 1 sliced red bell pepper
- 1 yellow summer squash, cut into ¼” slices
- ¼ pitted kalamata olives
- 2 pounds leeks
- 1 skinned salmon fillet (1/2 lb.)
Instructions:
Begin by preheating the oven to 400 degrees F and preparing the pasta according to the directions on the package. As the pasta cooks, cut the leeks into quarters and then rinse them. Place the leeks and the bell pepper into a baking dish, and then add the broth, 2 tsp. oil, thyme, and black pepper. Cover the mixture with foil and bake for 15 minutes. Afterwards add the squash, olives, and salmon to the baking dish. Drizzle with the remaining oil.
Cover the dish once again and bake for an additional 30 minutes. The salmon should be opaque and the vegetables should be tender when done. Place the penne in a large bowl, break up the salmon into bite-sized pieces, and add to the pasta along with the vegetables.
