Spaghetti with broccoli pesto

6 sweet ones

Ingredients

Quantity Ingredient
¼ pounds Broccoli flowerets;
¼ cup Fresh parsley; chopped
2 cloves Garlic; minced
2 tablespoons Walnuts; chopped
2 tablespoons Romano cheese; grated
2 tablespoons Virgin olive oil;
¼ teaspoon Salt;
⅛ teaspoon Pepper;
8 ounces Spaghetti =OR=-
8 ounces Linguini;

Directions

In a blender or a food procesor fitted with the metal blade, place all ingredients except spaghetti and process to a puree. Bring a large kettle of water to a boil and spaghetti until al dente, about 8 minutes. Drain in a colander, return to the kettle, stir in broccoli sauce and heat to warm.

Food Serving per Serving: 2 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE 184 CAL: CHO: 1mg; CAR: 29g; PRO: 7g; SOD: 100mg; FAT: 5g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.

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