Serves: 8
Total Calories: 277

1 pound rigatoni pasta
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 large onion, diced
1 cup yellow or zucchini squash, sliced 1/4 inch thick
1 cup broccoli flowerets
1/2 green bell pepper, cut in strips
1 large tomato, seeded and cut into 8 wedges
2 tablespoons minced fresh basil (about 5 leaves), diced
1/2 cup grated Parmesan cheese
1/4 cup crumbled feta cheese

1. Cook the rigatoni according to package directions, omitting the salt. Drain and place in a serving bowl keep warm.

2. Meanwhile, place the oil and garlic in a large skillet and heat until just sizzling. Add the onion and cook until softened, 2 minutes. Add the squash, broccoli, and green pepper and cook on low heat, stirring occasionally, until tender, about 5-6 minutes. Stir in the tomato and basil cook until heated through, about 2 minutes. Remove from the heat cover and keep warm.

3. Sprinkle the cooked rigatoni with half of the Parmesan cheese top with the cooked vegetables and sprinkle with remaining Parmesan and feta cheeses. Serve immediately.

EXCHANGES
3 Starch
1 Vegetable

NUTRITION FACTS
Calories 281
Calories from Fat 50
Total Fat 6g
Saturated Fat 2g
Cholesterol 11mg
Sodium 176mg
Carbohydrate 47g
Dietary Fiber 3g
Sugars 4g
Protein 12g

Nutritional Facts:

Serves: 8
Total Calories: 277
Calories from Fat: 54

More Recipes from the Forbidden Foods Diabetic Cooking Cookbook:
Baked Stuffed Shells or Manicotti
Baked Ziti with Eggplant
Fettuccine Alfredo
Hawaiian Pizza
Lasagna
Onion Pizza
Pizza Dough
Pizza Margherita
Rigatoni Primavera
Sausage Pizza
Spaghetti Carbonara
Spaghetti Carbonara, Creamy Version
Spaghetti with Meatballs