1 cup baby carrots, halved lengthwise
1 clove garlic, minced
1 TB canola oil
2 cans (14-1/2 oz. ea.) stewed tomatoes, undrained
2 cups frozen cut green beans, thawed and drained
1 tsp. dried oregano
2 tsp. dried basil
3 TB cornstarch
1/4 cup water
1 TB fresh parsley, minced
Cook pasta according to package directions, about 8 minutes.
I a large skillet, saut carrots and garlic in oil until tender. Add
tomatoes, beans, basil and oregano; bring to a boil. Reduce the heat
and simmer, uncovered, until vegetables are tender.
Combine cornstarch and water until smooth; stir into vegetables.
Bring to a boil, cook and stir for 2 minutes or until thickened.
Drain pasta and stir into the vegetables. Sprinkle with parsley
Yield: 8 servings.
Nutrition Information:
1 cup = 125 calories, 2 g fat (trace sat fat), 0 cholesterol, 237 mg
sodium, 24 g carbs, 3 g fiber, 3 g protein.
Diabetic Exchanges: 2 vegetable, 1 starch.
Source : Just Vegetarian Recipes