Total Fat: 2g
Saturated Fat: 0.5g
Trans Fat: 0g
Dietary Fiber: 11g
Vitamin A: 6622.3iu (132%)
Vitamin C: 50.9mg (84%)
Calcium: 109mg (10%)
Iron: 5mg (27%)
8 ounces whole wheat pasta
2 cups pasta sauce
1 pound frozen Italian style vegetable medley
1 cup no-salt-added tomato sauce
1/4 cup tomato paste, no-added-salt
pinch cayenne pepper
2 Tbsp grated Parmesan cheese
Cook the pasta according to package directions. Drain & hold until the sauce is ready.
Add all ingredients for the sauce to a large saucepan. Place over high heat until it comes to a boil; stir & let simmer. Cook about 3 to 5 minutes until the vegetables are heated through & tender.
Serving Suggestion: Serve the sauce over the pasta & top with 1/2 tablespoon of grated Parmesan cheese.
Yield: 4 servings. 1-1/2 cups per serving.
Diabetic Exchange Units:
Time: 20 min. (5 min Preperation, 15 min Cook)