Diabetic Recipe of the Week: Penne with Fresh Tomato Herb Sauce

Ingredients
1 Tbsp. olive oil
1 onion, chopped
1 carrot, diced
1 leek, white part only, diced
1 celery stalk, diced
3 garlic cloves, thinly sliced
4 plum tomatoes, seeded and diced
1 can (35 oz.) Roma tomatoes, smashed in their own juice
1 bay leaf
Salt and pepper to taste
1 lb. whole wheat penne pasta
1/2 cup chopped parsley
10 basil leaves, chopped
1 Tbsp. minced fresh oregano
2 Tbsp. chopped black olives
1/4 cup Parmesan cheese
Preparation
1. Heat the oil in a large skillet over medium heat. Add the onion, carrots, leeks, and celery and saute for 8 minutes. Add the garlic and saute for 1 minute. Add the tomatoes and bay leaf. Season with salt and pepper to taste. Cook, uncovered, for 15 to 20 minutes.
2. Meanwhile, bring a large pot of water to boil. Add the pasta until cooked al dente, about 7 to 8 minutes.
3. Remove the bay leaf from the sauce. Add the parsley, basil, and oregano. Taste and adjust the seasonings. Add the olives.
4. Drain the pasta, add the sauce, and toss gently. Top with Parmesan cheese.
This recipe is from Diabetes Forecast
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Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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