Diabetes Friendly Penne Boscaiola Recipes

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DIABETES-FRIENDLY PENNE BOSCAIOLA



Diabetes-Friendly Penne Boscaiola image

Make and share this Diabetes-Friendly Penne Boscaiola recipe from Food.com.

Provided by ImPat

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

375 dry penne pasta (dried wholemeal)
cooking spray (olive oil specified)
125 g ham (leg 97% fat-free shaved)
4 green onions (thinly sliced)
400 g button mushrooms (thinly sliced)
3 garlic cloves (minced)
1/4 cup dry white wine
1/2 cup light cream (for cooking)
185 ml evaporated milk (light creamy)
1/2 cup chicken stock (salt reduced)
1 tablespoon cornflour
1/2 cup parsley (flat-leaf leaves chopped)

Steps:

  • Cook pasta in a large saucepan of boiling, salted water following packet directions, until tender and then drain.
  • Meanwhile, spray a large, deep non-stick frying-pan with oil and place over a medium-high heat and add the ham and cook stirring occasionally for 2 minutes or until golden and then add onion, mushroom and garlic and cook, stirring for 3 to 4 minutes or until mushrooms have softened.
  • Add wine and cook for 2 minutes or until wine has reduced by half and then add cream, milk and chicken stock and bring to the boil.
  • Reduce heat to medium and simmer for 2 to 3 minutes or until sauce has slightly reduced.
  • Place cornflour and 3 teaspoons cold water in a bowl and stir until smooth and then add cornflour mix to cream mix and cook, stirring, for 3 to 5 minutes or until thickened.
  • Season with salt and pepper and add pasta and parsley, toss to combine and then serve.

Nutrition Facts : Calories 227.3, Fat 12, SaturatedFat 6.6, Cholesterol 51.3, Sodium 593.1, Carbohydrate 13.9, Fiber 1.4, Sugar 2.5, Protein 14.7

PENNE BOSCAIOLA (WOODSMAN-STYLE PASTA WITH MUSHROOMS AND BACON) RECIPE



Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon) Recipe image

An earthy and smoky pasta dish rich with mushrooms, tomato, cream, and bacon.

Provided by Daniel Gritzer

Categories     Mains     Quick Dinners

Time 45m

Yield 4

Number Of Ingredients 14

1 ounce (30g) dried porcini mushrooms
3/4 cup (180ml) dry white wine
6 slices thick-cut smoked bacon (about 6 ounces; 170g), cut into thin strips
1 pound (450g) mixed fresh cultivated and wild mushrooms, such as cremini, shiitake, maitake, hedgehog, or oyster, woody ends trimmed, thinly sliced
Extra-virgin olive oil, as needed
1 medium onion (about 7 ounces; 200g), sliced
3 medium cloves garlic, minced
1 teaspoon minced fresh thyme leaves (from about 8 sprigs)
Kosher salt and freshly ground black pepper
1 (28-ounce; 795g) can peeled whole tomatoes and their juices, crushed by hand or coarsely puréed with an immersion blender
1 pound (450g) dried tubular pasta, such as penne or rigatoni
3/4 cup (180ml) heavy cream
1/4 cup minced fresh parsley leaves and tender stems (about 1/2 medium bunch)
1 ounce (30g) freshly grated Parmigiano-Reggiano cheese, plus more for serving

Steps:

  • Meanwhile, in a Dutch oven or large sauté pan, cook bacon over medium-high heat, stirring often, until browned, about 5 minutes. Using a slotted spoon, transfer bacon to a plate.
  • Add fresh mushrooms and chopped porcini to pot with rendered bacon fat and return to medium-high heat. Cook, stirring often, until mushrooms are browned, about 8 minutes. Add a splash of olive oil at any point if pot becomes too dry.
  • Add onion, garlic, and thyme and cook, stirring, until onion and garlic are softened and lightly golden, about 6 minutes; again, add olive oil as needed if pot becomes too dry. Season with salt and pepper.
  • Meanwhile, bring a pot of salted water to a boil. Add pasta and cook until just shy of al dente. Drain pasta, reserving about 2 cups of pasta-cooking water.

Nutrition Facts : Calories 675 kcal, Carbohydrate 64 g, Cholesterol 80 mg, Fiber 10 g, Protein 23 g, SaturatedFat 16 g, Sodium 965 mg, Sugar 11 g, Fat 35 g, ServingSize Serves 4, UnsaturatedFat 0 g

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