1 lb whole-wheat rotini pasta
3 tbsp olive or canola oil
1/2 cup chopped walnuts
1 lb mixed yellow and zucchini squash, sliced in half lengthwise then slice into half circles
dash of freshly ground black pepper
1/2 tsp salt
1 can (15 1/2-oz) garbanzo beans, drained and rinsed
2 tbsp chopped fresh mint
3/4 cup shredded Parmesan cheese
Cook pasta in lightly salted boiling water according to package directions drain. Pour pasta to a large bowl and toss with 1 tablespoon of the olive or canola oil; set aside.
While pasta is cooking, toast the walnuts in a large saute pan over medium heat for about 5 minutes; toss once or twice during the toasting. Set walnuts aside.
Heat the last two tablespoons of the oil, over medium-high heat, in the same pan you toasted the walnuts in. Add the squash/zucchini mix, pepper, and half the salt to the skillet. Cook 5 minutes until slightly tender but still crisp while stirring often. Add the beans then return the walnuts to the skillet. Cook until heated through, about two minutes.
Add the skillet mixture to the drained pasta in the large bowl. Toss with the last half of the salt, the mint, and a half cup of the Parmesan. Sprinkle the remaining fourth cup of the Parmesan over all.
Yield: Approximately 6 servings.
Note: Unless you have a medical reason that prevents you eating nuts, do not leave out the walnuts. Walnuts are very healthy, especially for diabetics.It is important that diabetics do not use regular pasta. Always use a whole grain or your favorite low carb pasta. Eat one serving only and eat it with a protein item such as a broiled or grilled chicken breast, lean pork chop, etc.