To make the light, creamy sauce, residual pasta water is cleverly combined with Parmesan cheese.
Here’s how we made over this recipe to be healthy and diabetes-friendly:
1.
We packed this dish with vegetables while cutting down on the amount of pasta used.
Ali Redmond
We used the leftover cooking water from the pasta as a base for the sauce.
We opted for whole-wheat pasta, which has more good-for-you fiber than regular pasta made with refined flour.
Fiber helps slow down digestion, which can help prevent blood sugar spikes after meals.
What other kind of pan can I use?
If you don’t have a high-sided skillet, you could use a large pot.
I love pasta, but I can’t have gluten; can I use gluten-free pasta?
Shrimp is tasty, but can I use a different protein in this recipe?
You may not always be in the mood for shrimp, we get it.
you might definitely play around with other proteins for this dish, like diced chicken breast.
Remove it from the pan, then proceed with Step 1.
Add the chicken back to the pan when you add the spinach so it can finish cooking.
you might also try this same technique with cubed pork loin, turkey breast, tofu or tempeh.
Yes, most vegetables would work well with this dish.
Add heartier vegetables, such as carrots and cauliflower, when you add the salt and pepper.
More delicate vegetables, like asparagus, snap peas and green beans, should be added with the shrimp.
Can I use regular spinach instead of baby spinach?
Or can I use a different leafy green?
As for other greens, most will make a good substitute.
Having diabetes doesn’t mean you have to give up all of your favorite foods.
You just need the know-how (and easy cooking tips) to make better choices.
Remove from heat and stir in tomatoes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
