The Good Carb Cookbook: Secrets of Eating Low on the Glycemic Index Paperback - 2001

Details

• Title The Good Carb Cookbook: Secrets of Eating Low on the Glycemic Index
• Author Sandra Woodruff
• Binding Paperback
• Edition Fourteenth Print
• Pages 320
• Volumes 1
• Language ENG
• Publisher Avery Publishing Group, New York
• Date January 11, 2001
• Illustrated Yes
• Features Index, Table of Contents
• ISBN 9781583330845 / 1583330844
• Weight 0.95 lbs (0.43 kg)
• Dimensions 9.1 x 7.4 x 0.9 in (23.11 x 18.80 x 2.29 cm)
• Ages 18 to UP years
• Grade levels 13 - UP
• Themes
  • Topical: Health & Fitness
• Library of Congress subjects Cookery, Low-carbohydrate diet
• Library of Congress Catalog Number 00046430
• Dewey Decimal Code 641.563

Yield: 4 servings

• 3 cups diced fresh tomatoes

(about 3 medium)

• 1/2 cup finely chopped fresh basil

• 1-2 tablespoons extra-virgin

olive oil

• 2 teaspoons crushed garlic

• 1/2 teaspoon coarsely ground black pepper

• 1/2 teaspoon salt

• 8 ounces fettuccine or linguini pasta

• 1/4 cup grated Parmesan cheese

Combine the tomatoes, basil, olive oil, garlic, black pepper, and salt in a

medium-sized bowl.  Toss to mix well and let sit at room temperature for 30 minutes. Cook the pasta al dente according to package directions.  Drain the pasta and return it to the pot.  Add the tomato mixture to the pasta and toss to mix well. Serve immediately, topping each serving with a tablespoon of the Parmesan cheese.

Nutritional Facts (per 1 3/4-cup serving)

CALORIES: 298 • CARBOHYDRATES: 49g • CHOLESTEROL: 5mg • FAT: 6.6g 

FIBER: 3.2g • PROTEIN: 11.1g • SODIUM: 423mg • CALCIUM: 111mg 

GI RATING: LOW