Garlic ziti with Bechemel

GARLIC ZITI WITH CARROTS, THYME AND BÉCHAMEL SAUCE

I have used Dietary Specialties' low protein Herb and garlic Ziti for this recipe since it is flavorful and goes very well in this preparation, but you can use any kind of pasta.

INGREDIENTS:

1 CUP LOW PROTEIN PASTA	1 TBS EXTRA VIRGIN OLIVE OIL
2 CARROTS CLEANED AND GRATED	FRESHLY GROUND PEPPER
1 TBS OF FRESH THYME CHOPPED OR 1/2 TBS OF DRIED THYME	1/2 CUP LOW PROTEIN BÉCHAMEL SAUCE

LOW PROTEIN BÉCHAMEL SAUCE:

1/2 TSP MARGARINE	1/2 A PINCH OF NUTMEG
1 TBS TC MULTI-BAKING MIX	1 CUP Vance's DARI - FREE ( mixed according to manufacturer's instruction to a liquid) or non-dairy creamer
A PINCH OF SALT	1 TSP CHOPPED FRESH PARSLEY
A PINCH OF GROUND BLACK PEPPER

Pasta: Cook the pasta according to the package instruction. Heat the olive oil In a saucepan and add the grated carrots. Cook for just a couple of minutes ( we don't want soggy overcooked carrots). Add the thyme and seasonings. Combine the cooked vegetables, and the Béchamel sauce( as much as you prefer) with the pasta mixture . Serve warm.

Béchamel sauce: Melt the margarine In a heated saucepan, and add the baking mix to cook it for 3 minutes. (Use a wire whisk for making the sauce since it makes a lump free sauce.) Now while whisking, add the Dari - free milk into the pan slowly and cook until the mixture thickens. Add the seasonings and parsley and serve warm with the cooked vegetables and pasta.

	PROTEIN (gms)	METHIONINE (mg)	PHENYLALANINE (mg)	LEUCINE (mg)	CALORIES
per recipe	3.1	42	101	190	1045
per serving	1.55	21	50	95	522

SERVES 2. RECIPE PREPARATION: 30 MINUTES.