The Super Diabetes Site

Tag: italian

  • Creamy Pumpkin Pasta

    Creamy Pumpkin Pasta

    How to Make Creamy Pumpkin Pasta

    This creamy pumpkin pasta is a comforting diabetes-friendly meal for a brisk autumn night. This high fiber recipe is vegetarian, but you can try adding a lean protein like chicken for more protein. Plus, the leftovers make an easy meal the next day!


    10 min prep time


    25 min cook time


    12servings


    about 1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat a large skillet over medium heat. Add the oil, onion, and garlic. Cook, stirring often, until the onion softens, 4–5 minutes.

    2. Add the pumpkin, broth, cream, and spices. Cook, stirring occasionally, until thickened and heated through, about 10 minutes. 

    3. Meanwhile, cook the pasta according to the package directions.

    4. Toss the cooked pasta with the sauce and top with grated cheese and parsley.

    Fiber Focused
    Kid Friendly
    Italian
    Comfort Food
    Vegetarian
    Main Dish
    Dinner
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    12 Servings



    • Serving Size

      about 1 cup


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      29g

      11%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        3g

    • Protein
      4g

    • Potassium
      178mg
      4%

    Ingredients

    olive oil
    3 tbsp

    yellow onion (diced)
    1 whole

    pumpkin puree
    1 1/2 cup

    garlic (minced)
    2 clove

    skim milk
    1/2 cup

    vegetable broth
    3/4 cup

    white pepper
    1/4 tsp

    ground nutmeg
    1/4 tsp

    whole-wheat rotini pasta
    12 oz

    Kosher Salt
    1 tsp

    Parmesan cheese
    1 tbsp

    fresh parsley (chopped)
    2 tbsp

  • Green Pesto Pasta

    Green Pesto Pasta

    How to Make Green Pesto Pasta

    Say goodbye to plain pasta and add a touch of green with this Green Pesto Pasta recipe. With a touch of parmesan cheese and olive oil, this easy low-sodium dish is sure to become a dinner favorite.


    5 min prep time


    15 min cook time


    4servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring water to a boil and cook pasta as directed, without salt. Drain.

    2. Place basil leaves, garlic, and parmesan cheese in a food processor and pulse to chop. Gradually stream olive oil into the basil mixture and continue to pulse.

    3. Add pepper to taste.

    4. Pour basil pesto sauce onto the pasta and toss to coat before serving.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Kid Friendly
    Italian
    Sides
    Main Dish
    Dinner
    Lunch
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2.3g

        12%

    • Cholesterol
      0mg

      0%

    • Sodium
      25mg

      1%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        1g

    • Protein
      8g

    • Potassium
      180mg
      4%

    Ingredients

    whole grain spaghetti noodles
    6 oz

    fresh basil
    2 cup

    garlic cloves
    4

    olive oil
    1/4 cup

    Parmesan cheese (shredded)
    2 tbsp

    black pepper
    1/4 tsp

  • Pesto Chicken with Vegetables and Spaghetti

    Pesto Chicken with Vegetables and Spaghetti

    How to Make Pesto Chicken with Vegetables and Spaghetti


    10 min prep time


    20 min cook time


    4servings


    3 oz. chicken, 1 cup spaghetti, ½ cup vegetables sauce & 1 ¾ tsp parmesan cheese

    Print Recipe >

    Step-By-Step Instructions:

    1. Season chicken with salt and pepper.

    2. Heat a large skillet over medium heat and spray with cooking spray. Add chicken and cook until golden brown on both sides and cooked through. Transfer to a plate and cover with foil. 

    3. Return the skillet to medium heat, spray with cooking spray and add garlic, onion, tomatoes, peppers, and mushrooms. Cook, stirring occasionally, until the vegetables soften, 6–7 minutes. 

    4. Stir in half and half and pesto. Add chicken back to the skillet, turning to coat in sauce. 

    5. Divide spaghetti between plates, top with chicken and vegetables. Garnish with parmesan cheese.

    Kid Friendly
    Italian
    Budget Friendly
    Dinner
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      3 oz. chicken, 1 cup spaghetti, ½ cup vegetables sauce & 1 ¾ tsp parmesan cheese


    • Amount per serving



      Calories





      400

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      380mg

      17%

    • Total Carbohydrate
      51g

      19%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g

    • Protein
      33g

    • Potassium
      869mg
      18%

    Ingredients

    chicken breasts (sliced thinly)
    12 oz

    Kosher Salt
    1/4 tsp

    black pepper
    1/4 tsp

    nonstick cooking spray
    1 whole

    garlic (minced)
    2 clove

    red onion (diced)
    1/2 med

    cherry tomatoes (halved)
    1 pints

    red bell pepper (diced)
    1 med

    cremini (baby bella) mushrooms (sliced)
    8 oz

    fat free half-and-half
    1/4 cup

    jarred pesto sauce
    3 tbsp

    whole grain spaghetti noodles (cooked)
    1/2 lbs

    Parmesan cheese
    3 tbsp

  • Kale Parmesan Pesto Rigatoni

    Kale Parmesan Pesto Rigatoni

    How to Make Kale Parmesan Pesto Rigatoni


    10 min prep time


    15 min cook time


    12servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook pasta according to package directions. Drain.

    2. While the pasta is cooking, place kale, lemon juice, pepper, salt, parmesan cheese, garlic, and walnuts in a food processor. With the processor running, pour the olive oil through the feed tube in a steady stream. Use a spatula to push the pesto down the sides of the bowl and continue blending until the pesto is smooth. 

    3. Place the pasta in a large bowl and toss with the pesto and tomatoes. Garnish with parmesan cheese if desired.

    Kid Friendly
    Italian
    Comfort Food
    Vegetarian
    Dinner
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    12 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      135mg

      6%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      6g

    • Potassium
      174mg
      4%

    Ingredients

    whole wheat penne pasta
    12 oz

    olive oil
    1/2 cup

    lemon (juiced)
    1 whole

    black pepper
    1/4 tsp

    Kosher Salt
    1/2 tsp

    Parmesan cheese (grated)
    1/2 cup

    garlic (minced)
    2 clove

    walnuts (chopped)
    1/2 cup

    kale (trimmed and chopped)
    2 cup

    grape tomatoes (halved)
    1 pints

  • Summer Vegetable Pasta

    Summer Vegetable Pasta

    How to Make Summer Vegetable Pasta

    This summer vegetable pasta dish uses zucchini spirals to keep the carbohydrate lower than a traditional pasta.  This delicious recipe which is veggie-packed with asparagus, broccoli, tomatoes, and a tasty lemony sauce. With just one bite, you won’t believe the pasta is made from zucchini! 


    10 min prep time


    20 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring a large pot of water to boil.

    2. Meanwhile, set a large sauté pan on medium high and add olive oil. When heated, add tomatoes.

    3. Cook until tomatoes start to blister and lose their shape (about 5 minutes). shaking the pan every so often, until the tomatoes are just starting to blister and lose their shape (about 5 minutes). 

    4. Turn heat down to low and add garlic. Cook until fragrant (about 1 minute). Remove tomatoes and garlic from heat and place in large bowl. Set pan aside for later use, you do not need to clean it yet. 

    5. Once water is boiled, add asparagus and cook for 1 minute. Remove with a strainer and add to veggie bowl. Repeat with broccoli and peas. Set veggie bowl aside. 

    6. Cook the package of zucchini spirals according to cooking instructions and set aside.

    7. In a separate bowl, mix the cottage cheese, lemon zest, basil, and parsley. 

    8. Re-heat large sauté pan to medium high. Add the vegetables, zucchini spirals, cottage cheese mixture, and lemon juice. Stir to combine and cook until hot and everything is coated with the cheese sauce (about 5 minutes). 

    Veggie Rich
    Low Carb
    Italian
    American
    Main Dish
    Dinner
    Lunch
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      11g

    • Potassium
      825mg
      18%

    Ingredients

    olive oil
    1 tbsp

    cherry tomatoes (yellow preferred)
    12 oz

    garlic (minced)
    4 clove

    asparagus (1-inch pieces with woody ends trimmed)
    8 oz

    broccoli (florets)
    8 oz

    zucchini noodles (from frozen section)
    12 oz

    cottage cheese (low-fat)
    8 oz

    lemon zest
    2 tsp

    fresh basil (thinly sliced)
    3 tbsp

    fresh parsley (finely chopped)
    2 tbsp

    lemon juice
    1/4 cup

  • Shrimp Scampi Spaghetti with Zucchini Noodles and Fresh Tomatoes

    Shrimp Scampi Spaghetti with Zucchini Noodles and Fresh Tomatoes

    How to Make Shrimp Scampi Spaghetti with Zucchini Noodles and Fresh Tomatoes


    15 min prep time


    15 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Boil spaghetti according to package instructions. Drain and set aside in a large bowl. 

    2. Use a spiralizer or Julienne peeler to create zucchini noodles, set aside. 

    3. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and red pepper flakes. When the onion is translucent, add shrimp and cook until pink. 

    4. Remove from heat, stir in the parsley, and toss to combine. Juice lemon over the shrimp and season with salt and pepper. Pour the shrimp and liquid over the spaghetti. 

    5. Add the zucchini noodles and tomatoes and toss until the zucchini wilts slightly. 

    6. Garnish with parmesan cheese.  

    Seafood
    Kid Friendly
    Italian
    Main Dish
    Dinner
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      460

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      170mg

      57%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      57g

      21%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        9g
      • Added Sugars
        0g

        0%

    • Protein
      31g

    • Potassium
      1016mg
      22%

    Ingredients

    thin spaghetti
    8 oz

    zucchini
    2 med

    Extra Virgin Olive Oil
    3 tbsp

    yellow onion (minced)
    1/2 large

    garlic (minced)
    3 clove

    crushed red pepper flakes
    1/2 tsp

    large shrimp (peeled and deveined)
    1 lbs

    Italian parsley (chopped)
    2 tbsp

    lemon
    1 med

    Kosher Salt
    1/8 tsp

    black pepper
    1 tsp

    cherry tomatoes (halved)
    1 pints

    Parmesan cheese (grated)
    1 tbsp

  • Crab, Kale & Ricotta Lasagna Rolls with Parmesan Pumpkin Sauce

    Crab, Kale & Ricotta Lasagna Rolls with Parmesan Pumpkin Sauce

    How to Make Crab, Kale & Ricotta Lasagna Rolls with Parmesan Pumpkin Sauce

    Pumpkin and Italian make a great combo in this delicious meal! Break out this dish when you want to impress friends and family with your culinary skills. We won’t tell them that this is actually a quick and easy meal that comes together in just 30 minutes!


    15 min prep time


    30 min cook time


    8servings


    1 roll

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F.

    2. Cook lasagna noodles according to package instructions without adding salt, drain, and set aside. 

    3. To make the filling: Preheat a large saucepan over medium heat. Add 1 tsp olive oil, onion, kale, and 3 cloves of minced garlic. Cook, stirring occasionally, until onions and kale have softened, 5–6 minutes. Transfer to a large bowl. Add ricotta, crab meat, ¼ cup Parmesan, egg, and ¼ tsp pepper. Stir to combine and set aside. 

    4. To make the sauce: Return pan to medium heat. Add 1 tsp olive oil and 2 cloves of minced garlic. Cook for one minute, then add tomato paste and cook for another minute, stirring often. Add pumpkin, milk, spices, 1/8 tsp black pepper. Stir to combine and let simmer for a few minutes. Stir in ¼ cup Parmesan and remove from heat. 

    5. To assemble: Add half a cup of the sauce to the bottom of a large baking dish. Spread ¼ cup filling along the length of each lasagna noodle. Roll and place seam side down in the dish. Pour the rest of the sauce over the noodles and top each roll with mozzarella cheese. Bake for 30 minutes, until the cheese is melted and bubbly. Top with fresh parsley. 

    Seafood
    Italian
    Main Dish
    Dinner
    Lunch
    pinterestfacebooktwittermail

    Nutrition facts

    8 Servings



    • Serving Size

      1 roll


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      280mg

      12%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      14g

    • Potassium
      295mg
      6%

    Ingredients

    olive oil (divided)
    2 tsp

    yellow onion (diced)
    1/2 whole

    kale (ribs removed and leaves roughly chopped)
    1 bunch

    garlic (divided, minced)
    5 clove

    ricotta cheese (low-fat)
    4 oz

    white crab meat (canned, drained)
    4 oz

    low fat grated Parmesan cheese (divided)
    1/2 cup

    eggs
    1 whole

    black pepper (for the filling)
    1/2 tsp

    tomato paste
    1 tbsp

    pumpkin puree (1/2 can)
    7 1/2 oz

    skim milk
    3/4 cup

    onion powder
    3/4 tsp

    dried basil
    3/4 tsp

    garlic powder
    1/2 tsp

    dried parsley (flakes)
    1/4 tsp

    lasagna noodles
    8 whole

    mozzarella cheese (shredded)
    1/2 cup

    Italian parsley (minced)
    1 small bunch

  • Nuts for Pine Nuts Pizza

    Nuts for Pine Nuts Pizza

    How to Make Nuts for Pine Nuts Pizza

    Get creative during your DIY pizza night with this “nuts for pine nuts” pizza! Between a crispy cauliflower crust, a zesty hummus base, and a medley of veggies and roasted pine nuts, you’ll have a pizza that’s slightly sweet, perfectly savory, and worth going NUTS for!


    10 min prep time


    20 min cook time


    4servings


    1 slice (1/4 pizza)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees F.

    2. Remove your cauliflower pizza crust from the box and the plastic wrapping and place on a clean surface.

    3. Spread hummus evenly on the crust.

    4. Top with pine nuts, mushrooms, red pepper, and spinach.

    5. Place pizza in the oven and bake for 13–16 minutes.

    6. Remove from oven, allow to cool, and serve.

    Kid Friendly
    Italian
    Comfort Food
    Main Dish
    Budget Friendly
    Dinner
    Lunch
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 slice (1/4 pizza)


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      310mg

      13%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      350mg
      7%

    Ingredients

    cauliflower pizza crust
    1 whole

    hummus
    3/4 cup

    pine nuts (Toasted)
    1/4 cup

    Mushrooms (of your choice) (Sliced)
    1 cup

    red pepper (Sliced Lengthwise)
    1 cup

    spinach
    1 cup

  • Avocado Egg Pizza

    Avocado Egg Pizza

    How to Make Avocado Egg Pizza

    Make mornings more EGG-citing with this easy five-ingredient breakfast pizza! It’s gluten-free, dairy-free, plant-powered, and ready in minutes, with a taste that will leave everyone at the table saying, “That’s EGG-cellent!”


    10 min prep time


    20 min cook time


    4servings


    1 Slice (1/4 Pizza)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees F.
    2. Remove your CAULIPOWER® pizza crust from the box and the plastic wrapping and place on a clean surface.
    3. Heat pan, fry the eggs, and place them on the pizza crust.
    4. Top with spinach, avocado, and olive oil.
    5. Place pizza in the oven and bake for 13–16 minutes.
    6. Remove from oven, allow to cool, and serve.
    Comfort Food
    Italian
    Kid Friendly
    Breakfast and Brunch
    Budget Friendly
    Dinner
    Gluten-Free
    Lunch
    Main Dish
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 Slice (1/4 Pizza)


    • Amount per serving



      Calories





      300

    • % Daily value*

    • Total Fat
      20g

      26%

    • Cholesterol
      150mg

      50%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      330mg
      7%

    Ingredients

    olive oil
    2 tbsp

    eggs (sunny side up)
    3

    avocado (sliced)
    1 whole

    spinach
    1 cup

    cauliflower pizza crust
    1 whole

  • Margherita Pizza (Cloud Bread)

    Margherita Pizza (Cloud Bread)

    How to Make Margherita Pizza (Cloud Bread)


    10 min prep time


    10 min cook time


    8servings


    1 pizza round

    Print Recipe >
    Italian
    Appetizers
    Quick & Easy
    Snacks
    pinterestfacebooktwittermail

    Nutrition facts

    8 Servings



    • Serving Size

      1 pizza round


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      280mg

      12%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      170mg
      4%

    Ingredients

    Cloudbread (cheddar rounds)
    8

    jarred pizza sauce (or marinara)
    1 cup

    fresh mozzarella (diced)
    2 oz

    red onion (sliced into rings)
    1 small

    black olives (or kalamata, sliced)
    3 tbsp

    fresh basil (julienned)
    1/2 cup