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Vegetable Bounty Rotini

Vegetable Bounty Rotini Recipe. Diabetic Friendly, low carb recipe from Diabetic Gourmet Magazine. DiabeticGourmet.com

Makes 6 servings.
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  • 1 box uncooked Dreamfields Rotini
  • 2 tablespoons olive oil
  • 3/4 cup sliced fresh mushrooms (such as cremini, shiitake, button or baby portabella)
  • 1 small onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 small to medium zucchini, cut lengthwise and then cut crosswise into 1/2-inch pieces
  • 2 small to medium yellow squash, cut lengthwise and then cut crosswise into 1/2-inch pieces
  • 4 medium tomatoes, coarsely chopped
  • 1/3 cup dry white wine
  • 1/2 cup crumbled creamy goat cheese
  • 2 tablespoons chopped fresh basil
  • Kosher salt and freshly ground black pepper


  1. Cook pasta according to package directions. Drain and return to pan.
  2. Meanwhile, heat oil in large skillet over medium to medium-high heat. Add mushrooms, onion and garlic. Cook about 5 minutes until mushrooms have released most of their liquid, stirring occasionally. Add zucchini, yellow squash and tomatoes; cook 2 minutes or until squash are crisp tender, stirring frequently.
  3. Add wine to skillet. Continue cooking and stirring 2 minutes. Reduce heat to medium-low; stir in goat cheese and basil. Add pasta; toss to coat. Season with salt and pepper as desired.

Nutritional Information (Per Serving)
Protein:12 g
Sodium: 73 mg
Cholesterol:7 mg
Fat: 9 g
Saturated Fat: 3 g
Dietary Fiber: 8 g
Carbohydrates: 54 g

Source: Dreamfields Pasta

Author: Jim Coleman

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