Creamy Cavatappi: The American Diabetes Association Vegetarian Cookbook
This simple recipe uses fresh ingredients to create a zesty Mediterranean version of the American classic. Cavatappi or corkscrew pasta captures the fresh shredded basil and creamy white beans in this vegetarian delight.
This recipe is from our new cookbook, The American Diabetes Association Vegetarian Cookbook: Satisfying, Bold, and Flavorful Recipes from the Garden by Chef Steve Petusevsky.
Yield: 12 servings
Serving Size: 1/12 recipe
1 pound cavatappi pasta
3 1/2 tablespoons quality extra virgin olive oil
Juice of 1 fresh lemon
1 bunch basil, finely shredded
1/4 cup Parmesan-Reggiano cheese, shaved or micro-planed
1 (10-ounce) can cannellini beans with liquid
Salt and red chili flakes, to taste
1/2 cup fresh mozzarella, diced small
2 teaspoons finely shredded lemon zest
- Cook pasta al dente, drain but DO NOT RINSE.
- Place pasta back into the pot it was cooked in.
- Add all remaining ingredients, adding the mozzarella last. Stir well to combine and top with lemon zest.
Calories from Fat: 55
Total Fat: 6.0g
Saturated Fat: 1.5g
Trans Fat: 0.0g
Total Carbohydrate: 32g
Dietary Fiber: 2g
2 carbohydrate, 1 fat