Makes 4 servings
Multigrain pasta serves as a base for a dish that is delicious and diabetes-friendly (see the nutritional information after the recipe). Experiment with different brands of multigrain pastas to find one that appeals to you. Be sure that the multigrain pasta contains whole grains so it will be high in fiber.
Ingredients
- 1 tablespoon pure sesame oil
- 3 teaspoons orange zest
- 1 teaspoon arrowroot
- 1 cup low-sodium chicken broth
- 1 tablespoon reduced-sodium soy sauce
- 1/3 cup fresh orange juice
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 oz whole grain spaghetti
- 1 1/4 cup cooked crab meat
- 2 tablespoons peanut oil or other vegetable oil
- 1 1/2 tablespoons minced ginger
- 1 1/2 tablespoons minced garlic
- 1/4 cup finely chopped green onions
- 1 bunch baby broccolini, sliced on the diagonal (about 2 cups)
- 1 large red bell pepper, sliced
- 4 teaspoons sesame seeds, toasted
Directions
- Warm the sesame oil in a small saucepan and stir in the orange zest. Set aside.
- Mix the arrowroot and 1 teaspoon of broth together to form a paste.
- Bring the remaining broth to a boil. Add the soy sauce and arrowroot paste. Allow the broth to boil until thickened slightly, stirring constantly.
- Remove from the heat and add the orange juice, 1/4 teaspoon of the salt, and the black pepper and whisk in the sesame oil mixture. Keep the dressing warm.
- Cook the pasta in boiling water with the remaining ½ teaspoon salt until al dente. Drain and toss with the crab meat and half the dressing.
- Heat the peanut oil in a sauté pan over medium heat. Add the ginger, garlic, and green onion and sauté until fragrant. Add the broccolini and red pepper and sauté until soft. Add the pasta mixture and the remaining dressing and toss to coat the pasta evenly. Garnish with the sesame seeds.
Nutritional Information Per Serving: Calories 464, Protein 28 g, Carbohydrates 53 g, Fiber 7 g, Total Fat 15 g, Saturated Fat 2 g, Sodium 621 mg
