Total Time
53mins
Prep 30 mins
Cook 23 mins

From BHG's New Diabetic Cookbook. Per 2 c. serving: 253 calories, 4 g fat, 43 mg cholesterol, 42 g carb, 7 g fiber, 14 g protein. Exchanges: 2 starch, 1 lean meat, 2 vegetable.

Ingredients Nutrition

Directions

  1. To make the dressing: stir together the basil, pectin, mustard, garlic, sugar, and pepper in a small bowl.
  2. Stir in water and vinegar; cover and chill 30 minutes (at least).
  3. Cook tortellini by following the package directions (except omit oil).
  4. Add in the broccoli and carrots during the last 3 minutes of cooking.
  5. Drain; rinse with cold running water; drain again.
  6. In a serving bowl combine the pasta mixture and green onions; drizzle with dressing.
  7. Toss to coat; cover and chill 2-24 hours.
  8. To serve: gently stir in the tomato and pea pods; adjust seasoning to taste.
  9. Line four salad plates with lettuce leaves; top with pasta mixture.

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