This is a tasty and healthy meal. In addition to the recipe, what I want to share is this particular brand of pasta: Rienzi Gluten Free Pasta (yellow box). A college buddy of mine who eats gluten-free tipped me off to this. I had been using Dreamfields pasta, which tastes great and although is not as complicated to dose as regular pasta, still causes highs late in the night for which I need to extend a bolus. We were also using Tinkyada rice pasta, which is friendly to Caleb’s blood sugars and I think is great for our homemade macaroni and cheese dish, but the texture is not quite what I want when having something like pasta and meatballs. These are both still wonderful choices, but now we have another.
Rienzi’s gluten free pasta is made from corn and rice. The texture is a little firmer than just rice pasta and the flavor is better suited to what I consider the traditional pasta meals (with the good old Italian gravy). Caleb’s blood sugars respond well – just a regular bolus with no extension necessary and we all have a comfortable night. It was also well suited to this recipe, which is quick and easy and everyone in this house enjoys. In fact, I think I have all the ingredients on hand so I’ll make this tonight!
1 pound pasta
1 tablespoon vegetable oil
1 bunch broccoli florets cut into bite sized pieces
1 tablespoon minced garlic
2 cups chicken broth
1 can white beans of your choice – I use cannellini
1 teaspoon lemon juice – fresh or otherwise
1/2 cup grated Parmesan cheese
- Cook pasta according to package directions.
- Meanwhile, heat skillet with oil. All broccoli and garlic and cook attentively over medium heat until broccoli is bright green.
- Add broth and cook until broccoli is crisp-tender.
- Stir in beans and lemon juice.
- Adjust any and all seasonings to your taste.
- Drain pasta and combine with broccoli mixture in a big bowl. Sprinkle with cheese and serve.