Fettuccine Salad with Roasted Garlic, Onions, and Peppers

Ingredients

• 2 bulbs garlic
• Olive oil cooking spray
• 3 medium onions, cut into wedges
• 2 large red bell peppers, cut into 1/2-inch slices
• 2 tablespoons olive oil or vegetable oil
• 2 tablespoons lemon juice
• 2 tablespoons finely chopped parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces fettuccine, cooked, warm

Directions

1. Cut a scant 1/2 inch off tops of garlic bulbs, exposing ends of cloves. Wrap garlic heads loosely in aluminum foil. Spray jelly roll pan with cooking spray. Arrange garlic, onions, and bell peppers on pan. Bake vegetables, uncovered, at 400 degrees until garlic is very soft and vegetables are tender, 30 to 40 minutes.
2. Cool garlic slightly; squeeze pulp into small bowl. Stir in oil, lemon juice, parsley, salt, and pepper. Spoon garlic mixture over pasta and toss; add onions and peppers and toss. Serve warm.

Nutritional Information Per Serving:

Calories: 151
Fat: 4.5 grams
Sodium: 184 miligrams
Protein: 5 grams
Carbohydrates: 24 grams

Diabetic Exchanges

1-1/2 Vegetable, 1 Bread/Starch, 1 Fat

Source: 1,001 Recipes For People with Diabetes