Spaghetti with summer squash and peppers
Dietitian's tip: This garlicky primavera-style dish gets its rich, nutty flavor from the whole-grain pasta and chopped walnuts. If you can't find whole-wheat noodles to suit your taste, try a half-wheat, half-regular blend.
SERVES 4
Ingredients
1 slice day-old whole-grain peasant bread
2 1/2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
1 1/2 tablespoons finely chopped walnuts
1/4 cup chopped fresh flat-leaf (Italian) parsley
1 teaspoon salt
1 small yellow squash, cut into 2-inch julienne
1 small zucchini (courgette), cut into 2-inch julienne
1 cup shredded carrots
1 small red bell pepper (capsicum), cut into julienne
1/4 cup diced yellow bell pepper (capsicum)
1/2 teaspoon freshly ground black pepper
1/2 pound whole-wheat (whole-meal) spaghetti
Directions
In a blender or food processor, process the bread to make fine crumbs. In a large nonstick frying pan, heat 1 1/2 teaspoons of the olive oil over medium heat. Add the sliced garlic and saute until lightly golden, about 1 minute. Stir in the bread crumbs and cook until lightly browned and crunchy, about 3 to 4 minutes. Transfer to a bowl and stir in the walnuts, parsley and 1/2 teaspoon of the salt. Set aside.
Add the remaining 2 tablespoons oil to the pan and heat over medium heat. Add the yellow squash, zucchini and carrot and saute until the vegetables are tender-crisp, about 5 minutes. Transfer to a plate and keep warm.
Add the bell peppers to the pan and saute until they begin to soften, about 2 minutes. Stir in the remaining 1/2 teaspoon salt and the pepper. Return the squash mixture to the pan and toss to mix. Set aside and keep warm.
Fill a large pot 3/4 full with water and bring to a boil. Add the spaghetti and cook until al dente, about 10 to 12 minutes or according to package directions. Drain the pasta thoroughly.
In a warmed shallow serving bowl, combine the spaghetti, vegetables and bread crumb mixture. Toss gently to mix. Serve immediately.
Nutritional Analysis(per serving)Calories 353 Monounsaturated fat 7 g
Protein 11 g Cholesterol 0 mg
Carbohydrate 56 g Sodium 661 mg
Total fat 12 g Fiber 11 g
Saturated fat 2 g
MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
Vegetables 2
Carbohydrates 3
Fats 2
Your healthy weight pyramid: A tool for weight loss
A sample menu using the Mayo Clinic Healthy Weight Pyramid
DIABETES MEAL PLAN EXCHANGES
Starches 3
Nonstarchy vegetables 2
Fats 2
Your diabetes meal plan: Exchange lists
DASH EATING PLAN SERVINGS
Grains and grain products 3
Vegetables 2
Nuts, seeds and dry beans 1
Fats and oils 1
http://www.mayoclinic.com/health/hea...ecipes/NU00344 
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