PENNE WITH ZUCCHINI PESTO AND GRILLED CHICKEN

Serves 4.

• 1 lb. zucchini

• 2 tsp. minced garlic

• 2 tsp. dried basil

• 2 tsp. olive oil

• 4 boneless, skinless chicken breast halves (about 11/4 lb. total)

• 1/2 lb. (8 oz.) dried penne rigate pasta

• About 1/2 c. chicken broth

• Salt

• 1/3 c. freshly grated Parmesan cheese

• 3 tbsp. toasted pine nuts

• Freshly ground black pepper

Directions

Trim and discard ends from zucchini. Use a food processor or grater to coarsely shred zucchini; you should have about 41/4 cups.

In a wide frying pan over high heat, stir 31/2 cups of the zucchini, garlic and basil in olive oil until zucchini is soft but not browned, about 4 minutes. Remove from heat and let cool slightly.

Cook chicken breasts on a lightly oiled barbecue grill over medium-high heat until no longer pink in center (cut to test), 8 to 10 minutes. Remove from grill and keep warm.

Cook pasta in boiling salted water until tender to bite, 7 to 8 minutes. Drain pasta and return to pan.

Meanwhile, spoon zucchini mixture into a blender or food processor. Add 1/2 cup broth and whirl until smoothly puréed, adding additional broth if needed. Pour purée back into pan. Add the remaining 3/4 cup shredded zucchini to the pan and stir over medium heat until sauce is hot, 1 to 2 minutes; add salt to taste. Pour sauce over pasta and mix well.

Spoon pasta and sauce into four wide bowls. Sprinkle equally with cheese and pine nuts. Thinly slice chicken and lay on each serving of pasta. Season to taste with pepper.

Nutrition information per serving:

Calories550Fat15 gSodium590 mg

Carbohydrates54 gSaturated fat4 gCalcium166 mg

Protein47 gCholesterol94 mgDietary fiber4 g

Diabetic exchanges per serving: 2 vegetable, 3 bread/starch, 5 lean meat.

GRILLED ZUCCHINI-WRAPPED SHRIMP WITH TOMATO SAUCE

Serves 4.

• 1 zucchini (at least 8 in. long; about 1/2 lb.)

• 2 tsp. salt

• 1 lb. peeled, deveined shrimp (16 to 20 per pound)

• Olive oil

• Grilled Tomato-Caper Sauce (see recipe)

Directions

With a mandoline, slicing tool, or sharp vegetable peeler, cut zucchini lengthwise into slices about 1/16-inch thick; you will need 1 piece of zucchini for each shrimp (save extra zucchini for other recipes, or skewer, brush with oil, and grill as directed later).

Lay slices in a single layer on a baking sheet; sprinkle evenly with salt and let stand 5 minutes. Gently rinse zucchini and pat dry.

Wrap each shrimp in a zucchini slice. Thread shrimp onto metal skewers; pierce each shrimp at 2 places so it remains flat on grill. Brush zucchini lightly with olive oil.

Grill over medium-high heat until shrimp are opaque in center of thickest part (cut to test) and zucchini are lightly browned, 8 to 10 minutes; turn once to cook both sides evenly.

Spoon Tomato-Caper Sauce onto a serving platter or individual plates. Slide shrimp from skewers onto sauce.

Nutrition information per serving:

Calories141Fat4 gSodium850 mg

Carbohydrates8 gSaturated fat1 gCalcium68 mg

Protein19 gCholesterol160 mgDietary fiber2 g

Diabetic exchanges per serving: 2 vegetable, 2 lean meat.

GRILLED TOMATO-CAPER SAUCE

Makes about 12/3 cups.

• 1 lb. cherry tomatoes (about 1 in. wide)

• 7 large garlic cloves, unpeeled

• 1/4 c. lightly packed fresh parsley

• 1 tbsp. capers, drained

• Salt, to taste

Directions

Thread cherry tomatoes onto thin metal skewers. Thread garlic cloves onto a separate skewer.

Over a grill with medium-high heat, cook tomatoes and garlic until tomatoes are lightly charred and garlic feels soft when pressed, 6 to 8 minutes, turning over occasionally. Remove and discard garlic peels.

In a blender or food processor, coarsely purée tomatoes, garlic, parsley and capers. Add salt to taste. Serve warm.

Nutrition information per 2 tablespoons:

Calories10Fat0 gSodium24 mg

Carbohydrates2 gSaturated fat0 gCalcium9 mg

Protein0 gCholesterol0 mgDietary fiber1 g

Diabetic exchanges per serving: free food.