25+ Easy & Hearty Sunday Diabetic Pasta Recipes for This Feast

Finding the perfect balance between delicious and diabetic-friendly can be challenging, especially when it comes to pasta dishes.

Traditional pasta dishes can sometimes be high in carbs and sugars, making them less suitable for those managing diabetes.

However, there’s no need to miss out on your favorite pasta dishes on a Sunday.

With a few thoughtful substitutions and creative recipes, you can enjoy hearty, satisfying pasta meals that won’t spike your blood sugar levels.

This article brings you a collection of over 25 Sunday diabetic pasta recipes, each designed to be delicious, nutritious, and easy on your blood sugar.

From zucchini noodles to whole wheat pasta and veggie-packed sauces, these recipes are packed with flavor without compromising your health goals.

Whether you’re craving a rich Alfredo, a fresh pesto, or a light and savory seafood pasta, there’s something here for everyone.

Plus, with the variety of ingredients used, these dishes offer a wide array of nutrients, keeping your meals balanced and heart-healthy.

25+ Easy & Hearty Sunday Diabetic Pasta Recipes for This Feast

Pasta doesn’t have to be off the table when managing diabetes.

With these 25+ Sunday diabetic pasta recipes, you can indulge in satisfying and delicious meals while staying on track with your health goals.

Each recipe has been thoughtfully crafted to offer lower-carb alternatives, healthier ingredients, and flavor-packed meals that will make your Sunday pasta nights both enjoyable and diabetic-friendly.

With a bit of creativity in the kitchen, you can transform traditional pasta dishes into wholesome, diabetic-conscious meals the whole family will love.

Creamy Spinach and Mushroom Zucchini Noodles

A guilt-free, creamy pasta alternative packed with fiber and flavor.

This recipe combines the earthy flavors of mushrooms, the creaminess of a light sauce, and the health benefits of zucchini noodles. Perfect for a Sunday dinner, this dish is diabetic-friendly, as it swaps traditional pasta for low-carb zucchini noodles. The recipe is rich in vitamins, minerals, and antioxidants, making it both delicious and nourishing.

Ingredients:

• 3 medium zucchinis (spiralized)
• 2 cups mushrooms (sliced)
• 2 cups fresh spinach
• 1 cup unsweetened almond milk
• 2 tbsp olive oil
• 2 garlic cloves (minced)
• 1 tsp dried Italian herbs
• Salt and pepper to taste
• 2 tbsp grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
2. Add mushrooms and cook until softened, about 5 minutes.
3. Stir in spinach and cook until wilted.
4. Pour in almond milk and sprinkle with Italian herbs, salt, and pepper. Let it simmer for 3-4 minutes.
5. Add the zucchini noodles and toss to coat in the creamy sauce. Cook for 2-3 minutes until slightly tender.
6. Remove from heat, garnish with Parmesan cheese if desired, and serve immediately.

This dish is a perfect combination of indulgence and health. The creamy sauce complements the light zucchini noodles, offering a satisfying alternative to traditional pasta. Ideal for a relaxed Sunday meal, it’s a dish the whole family will enjoy.

Tomato Basil Chickpea Pasta

A hearty, high-protein, and diabetes-friendly twist on a classic pasta dish.

This tomato basil chickpea pasta is a delicious, easy-to-make recipe that’s packed with flavor and nutrients. Chickpea pasta is an excellent alternative to traditional pasta, offering lower carbs and higher protein. With fresh tomatoes, garlic, and basil, this meal is both satisfying and diabetes-friendly, perfect for a Sunday gathering.

Ingredients:

• 8 oz chickpea pasta
• 2 cups cherry tomatoes (halved)
• 3 garlic cloves (minced)
• 2 tbsp olive oil
• 1/2 cup fresh basil leaves (chopped)
• Salt and pepper to taste
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup shredded Parmesan cheese (optional)

Instructions:

1. Cook chickpea pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until golden.
3. Add cherry tomatoes, salt, pepper, and red pepper flakes. Cook for 5-7 minutes until tomatoes soften.
4. Toss in the cooked pasta and mix well.
5. Add fresh basil and stir to combine. Remove from heat.
6. Serve hot, garnished with Parmesan cheese if desired.

This tomato basil chickpea pasta is a simple yet flavorful dish that is perfect for diabetics and pasta lovers alike. It’s light yet hearty, making it a great choice for Sunday dinner. The freshness of the basil and tomatoes brings a burst of flavor to every bite.

Garlic Lemon Shrimp Cauliflower Pasta

A light and zesty pasta dish that’s as nourishing as it is delicious.

For seafood lovers, this garlic lemon shrimp cauliflower pasta offers a delightful mix of flavors. Cauliflower pasta is lower in carbs than traditional pasta, while shrimp provides lean protein. The addition of garlic and lemon creates a bright, zesty flavor profile, perfect for a relaxing Sunday dinner that’s both tasty and diabetic-friendly.

Ingredients:

• 8 oz cauliflower pasta
• 1 lb shrimp (peeled and deveined)
• 3 tbsp olive oil
• 3 garlic cloves (minced)
• Juice of 1 lemon
• 1/4 tsp red pepper flakes
• Salt and pepper to taste
• 1/4 cup chopped parsley

Instructions:

1. Cook cauliflower pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
3. Add shrimp, red pepper flakes, salt, and pepper. Cook for 2-3 minutes per side until shrimp are pink and cooked through.
4. Squeeze lemon juice over the shrimp and toss.
5. Combine the cooked pasta with the shrimp mixture and mix well.
6. Garnish with fresh parsley and serve hot.

This garlic lemon shrimp cauliflower pasta is a delightful option for a Sunday meal. It’s light, zesty, and packed with protein and flavor. The use of cauliflower pasta ensures a lower-carb option, making it perfect for anyone managing their blood sugar levels.

Creamy Avocado and Lentil Pasta

A rich and satisfying pasta dish with healthy fats and plant-based protein.

This creamy avocado and lentil pasta recipe is a fantastic choice for diabetics looking for a flavorful, nutrient-dense dish. Lentil pasta is packed with protein and fiber, while avocados provide heart-healthy fats. Together with fresh lime and basil, this dish is creamy, satisfying, and perfect for a leisurely Sunday dinner.

Ingredients:

• 8 oz lentil pasta
• 2 ripe avocados
• Juice of 1 lime
• 1/4 cup fresh basil leaves
• 2 garlic cloves
• 2 tbsp olive oil
• 1/4 cup unsweetened almond milk
• Salt and pepper to taste
• Optional: Cherry tomatoes for garnish

Instructions:

1. Cook lentil pasta according to package instructions. Drain and set aside.
2. In a blender, combine avocados, lime juice, basil leaves, garlic, olive oil, almond milk, salt, and pepper. Blend until smooth and creamy.
3. Toss the cooked pasta with the avocado sauce until evenly coated.
4. Serve immediately, garnished with cherry tomatoes and extra basil if desired.

This creamy avocado and lentil pasta is as healthy as it is delicious. Its smooth texture and vibrant flavor make it a crowd-pleaser, while the lentil pasta ensures it’s diabetic-friendly. Enjoy this guilt-free indulgence for a relaxing Sunday treat.

Pesto Chicken Spaghetti Squash Pasta

A low-carb, protein-packed dish with the bold flavors of pesto.

This recipe swaps traditional pasta for roasted spaghetti squash, creating a low-carb, diabetes-friendly alternative that doesn’t compromise on taste. Paired with tender chicken and fresh basil pesto, this dish is vibrant, nutritious, and ideal for Sunday dinner.

Ingredients:

• 1 medium spaghetti squash
• 2 cups cooked chicken breast (shredded)
• 1/4 cup basil pesto (store-bought or homemade)
• 2 tbsp olive oil
• 2 garlic cloves (minced)
• Salt and pepper to taste
• Optional: Parmesan cheese for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half, remove seeds, and drizzle with olive oil. Roast for 40-50 minutes until tender.
2. Using a fork, scrape the squash to create spaghetti-like strands. Set aside.
3. In a skillet, heat olive oil and sauté garlic until fragrant. Add shredded chicken and pesto, stirring until well combined.
4. Toss in the spaghetti squash strands and mix well. Season with salt and pepper to taste.
5. Serve hot, garnished with Parmesan cheese if desired.

This pesto chicken spaghetti squash pasta is a game-changer for pasta lovers managing diabetes. It’s hearty yet light, packed with flavor, and easy to prepare. Make your Sunday meal special with this healthy, satisfying recipe.

Mediterranean Shrimp and Whole Grain Penne

A vibrant dish inspired by Mediterranean flavors, perfect for a sunny Sunday.

This Mediterranean shrimp and whole grain penne recipe is a delightful combination of bright, fresh ingredients and hearty pasta. Whole grain penne provides fiber and a lower glycemic index, while shrimp and vegetables add a healthy dose of protein and vitamins. It’s a colorful, balanced meal that’s ideal for diabetics and anyone seeking a wholesome dinner.

Ingredients:

• 8 oz whole grain penne
• 1 lb shrimp (peeled and deveined)
• 1 cup cherry tomatoes (halved)
• 1/2 cup Kalamata olives (sliced)
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 2 garlic cloves (minced)
• 1 tbsp lemon juice
• 1/4 cup fresh parsley (chopped)
• Salt and pepper to taste

Instructions:

1. Cook whole grain penne according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
3. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
4. In the same skillet, add cherry tomatoes and olives. Cook for 3-4 minutes until softened.
5. Return shrimp to the skillet, add cooked penne, and toss to combine. Drizzle with lemon juice and season with salt and pepper.
6. Serve hot, garnished with feta cheese and parsley.

This Mediterranean shrimp and whole grain penne dish brings the vibrant flavors of the Mediterranean straight to your Sunday table. It’s filling yet light, providing the perfect balance of taste and nutrition for a diabetes-friendly meal.

Roasted Vegetable and Chickpea Pasta

A hearty, veggie-packed pasta dish that’s both nourishing and diabetic-friendly.

This roasted vegetable and chickpea pasta is a great way to incorporate more vegetables into your meal while keeping things flavorful and satisfying. Roasted vegetables bring out natural sweetness and depth of flavor, while chickpea pasta provides protein and fiber. Together, this dish is perfect for a Sunday dinner that’s light yet filling, and diabetic-friendly with its low glycemic index ingredients.

Ingredients:

• 8 oz chickpea pasta
• 1 cup broccoli florets
• 1 red bell pepper (sliced)
• 1 zucchini (sliced)
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup fresh basil (chopped)
• 1/4 cup feta cheese (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss broccoli, bell pepper, and zucchini with olive oil, oregano, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until vegetables are tender.
3. Cook chickpea pasta according to package instructions. Drain and set aside.
4. Once vegetables are roasted, toss them with the cooked pasta and fresh basil.
5. Serve hot, garnished with feta cheese if desired.

This roasted vegetable and chickpea pasta is a colorful, nutrient-packed dish that combines the richness of roasted vegetables with the hearty protein of chickpea pasta. It’s a perfect Sunday meal for anyone managing their blood sugar levels, offering a balanced combination of flavors and textures.

Spinach and Ricotta Stuffed Pasta Shells

A comforting, low-carb pasta dish filled with creamy spinach and ricotta.

These spinach and ricotta stuffed pasta shells offer a creamy, comforting meal that’s perfect for a relaxed Sunday. With a rich, low-fat ricotta filling and the goodness of spinach, this dish is both diabetic-friendly and full of flavor. The baked shells are topped with a simple tomato sauce, making them an easy-to-make favorite for a crowd.

Ingredients:

• 12 large pasta shells (whole wheat or gluten-free)
• 1 1/2 cups ricotta cheese (part-skim)
• 2 cups fresh spinach (chopped)
• 1/4 cup Parmesan cheese (grated)
• 1 egg (lightly beaten)
• 1 cup marinara sauce (sugar-free)
• Salt and pepper to taste
• Fresh basil leaves (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook pasta shells according to package instructions. Drain and set aside to cool.
3. In a mixing bowl, combine ricotta cheese, spinach, Parmesan cheese, egg, salt, and pepper.
4. Stuff each pasta shell with the ricotta and spinach mixture.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish. Place stuffed shells in the dish and top with remaining marinara sauce.
6. Cover with foil and bake for 25-30 minutes until heated through.
7. Serve with fresh basil on top for garnish.

These spinach and ricotta stuffed pasta shells are a perfect Sunday comfort food, offering a rich and creamy filling without being overly heavy. The whole wheat or gluten-free shells make it a healthier, diabetic-friendly option, and the simple marinara sauce keeps the dish light and flavorful.

Lemon Garlic Turkey Meatball Pasta

A fresh, lean protein pasta dish with vibrant lemon and garlic flavors.

This lemon garlic turkey meatball pasta is a fresh take on a classic pasta dish, using lean turkey meatballs instead of higher-fat options. The garlic and lemon add brightness and depth to the flavor, making this a perfect Sunday meal that’s light yet satisfying. Paired with whole wheat or low-carb pasta, this dish is diabetic-friendly and bursting with taste.

Ingredients:

• 8 oz whole wheat or low-carb pasta
• 1 lb ground turkey
• 1/4 cup breadcrumbs (whole wheat or gluten-free)
• 1 egg (lightly beaten)
• 2 garlic cloves (minced)
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 cup chicken broth (low-sodium)
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine ground turkey, breadcrumbs, egg, minced garlic, lemon zest, salt, and pepper. Form the mixture into small meatballs and place them on a baking sheet.
3. Bake meatballs for 20-25 minutes, or until they are fully cooked and browned.
4. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1-2 minutes.
5. Add chicken broth, lemon juice, and salt, then bring to a simmer.
6. Toss the cooked pasta in the lemon garlic sauce, then add the baked turkey meatballs. Stir to combine and cook for an additional 2-3 minutes.
7. Garnish with fresh parsley and serve hot.

This lemon garlic turkey meatball pasta offers a lighter, leaner alternative to traditional meatball dishes, while still packing a punch of flavor. The fresh, zesty lemon and garlic sauce makes it a refreshing, yet filling, meal that is perfect for diabetics. It’s a satisfying Sunday meal that is both flavorful and healthy.

Zucchini Noodles with Turkey Bolognese Sauce

A low-carb, hearty pasta alternative with a flavorful turkey Bolognese sauce.

This zucchini noodle (zoodle) dish with turkey Bolognese sauce is a delicious low-carb option for those looking to reduce their carbohydrate intake while still enjoying a comforting pasta meal. The zucchini noodles serve as a healthy alternative to traditional pasta, and the turkey Bolognese sauce is rich in flavor and lean protein. This dish is a fantastic Sunday option for diabetics who crave a hearty, nutritious meal without the blood sugar spike.

Ingredients:

• 4 medium zucchinis (spiralized into noodles)
• 1 lb ground turkey
• 1 medium onion (chopped)
• 2 garlic cloves (minced)
• 1 can (14 oz) crushed tomatoes (no added sugar)
• 1/4 cup tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, cooking until soft and fragrant, about 3-4 minutes.
2. Add ground turkey to the skillet and cook until browned, breaking it up into small pieces as it cooks.
3. Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer the sauce on low heat for 15-20 minutes, stirring occasionally.
4. While the sauce simmers, spiralize the zucchinis into noodles using a spiralizer or vegetable peeler.
5. In a separate skillet, lightly sauté the zucchini noodles over medium heat for 2-3 minutes until just tender.
6. Serve the turkey Bolognese sauce over the zucchini noodles, garnished with fresh basil.

This zucchini noodles with turkey Bolognese sauce recipe is a fantastic low-carb, high-protein alternative to traditional pasta. The combination of zucchini and turkey Bolognese creates a rich, satisfying meal that is both healthy and delicious. It’s perfect for a Sunday dinner that will keep your blood sugar levels stable while providing all the flavors of a classic Italian dish.

Eggplant Lasagna with Ricotta and Spinach

A gluten-free, low-carb lasagna with layers of eggplant, ricotta, and spinach.

Eggplant lasagna with ricotta and spinach offers a diabetic-friendly alternative to traditional lasagna, using eggplant slices instead of pasta sheets. The layers of creamy ricotta and spinach add flavor and nutrition, while keeping the dish light and low in carbs. This recipe is ideal for a Sunday meal, delivering the comforting flavors of lasagna without the blood sugar spike, making it perfect for those managing diabetes.

Ingredients:

• 2 medium eggplants (sliced into 1/4-inch thick rounds)
• 1 1/2 cups ricotta cheese (part-skim)
• 2 cups fresh spinach (chopped)
• 1 cup marinara sauce (sugar-free)
• 1 egg (lightly beaten)
• 1/4 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the eggplant slices on a baking sheet, brush with olive oil, and season with salt and pepper. Roast for 20-25 minutes, flipping halfway through, until tender.
3. While the eggplant is roasting, mix ricotta, spinach, egg, Parmesan, garlic powder, oregano, salt, and pepper in a bowl until well combined.
4. In a baking dish, spread a thin layer of marinara sauce on the bottom.
5. Layer roasted eggplant slices, ricotta-spinach mixture, and marinara sauce in the dish. Repeat layers until all ingredients are used.
6. Top the final layer with marinara sauce and a sprinkle of Parmesan cheese.
7. Bake for 25-30 minutes until bubbly and golden.
8. Garnish with fresh basil before serving.

This eggplant lasagna is a low-carb, gluten-free alternative to traditional lasagna that’s perfect for a diabetic-friendly Sunday dinner. The eggplant layers provide a satisfying base for the creamy ricotta and spinach, and the marinara sauce ties everything together. It’s a delicious and healthier twist on a classic dish that will leave you feeling full without the blood sugar concerns.

Mushroom and Spinach Whole Wheat Penne

A rich, earthy pasta dish with mushrooms, spinach, and a light cream sauce.

This mushroom and spinach whole wheat penne is a simple yet flavorful pasta dish that combines earthy mushrooms with fresh spinach in a light cream sauce. The use of whole wheat penne makes it a healthier option, providing extra fiber and a lower glycemic index. It’s a great choice for a Sunday dinner that’s easy to prepare, diabetic-friendly, and bursting with savory flavors.

Ingredients:

• 8 oz whole wheat penne
• 2 cups fresh mushrooms (sliced)
• 2 cups fresh spinach (chopped)
• 1/2 cup low-fat heavy cream or almond milk
• 1 tbsp olive oil
• 2 garlic cloves (minced)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Cook the whole wheat penne according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1-2 minutes.
3. Add the mushrooms and cook until they release their moisture and become tender, about 5 minutes.
4. Stir in the spinach and cook until wilted, about 2-3 minutes.
5. Reduce heat and pour in the low-fat cream or almond milk, stirring to combine. Cook for 2-3 minutes until the sauce thickens slightly.
6. Toss the cooked penne into the skillet with the mushroom and spinach sauce. Mix well to coat.
7. Serve hot, garnished with grated Parmesan and fresh parsley.

This mushroom and spinach whole wheat penne is a warm and comforting pasta dish that’s both flavorful and healthy. The mushrooms provide an earthy depth of flavor, while the spinach adds freshness and nutrients. Combined with the whole wheat penne, this dish is perfect for a diabetic-friendly Sunday dinner that’s both satisfying and easy to prepare.

Garlic Shrimp and Spinach Pasta

A light, protein-packed pasta dish with shrimp and fresh spinach in a garlic sauce.

This garlic shrimp and spinach pasta offers a delicious combination of lean protein from shrimp, rich flavors from garlic, and the nutritional benefits of fresh spinach. The dish is light yet satisfying, making it an ideal diabetic-friendly choice for Sunday dinner. The shrimp cooks quickly, and the garlic sauce adds a burst of flavor without overwhelming the dish, keeping it light and perfect for controlling blood sugar.

Ingredients:

• 8 oz whole wheat spaghetti or gluten-free pasta
• 1 lb large shrimp (peeled and deveined)
• 3 tbsp olive oil
• 4 garlic cloves (minced)
• 3 cups fresh spinach (chopped)
• 1/2 cup chicken broth (low-sodium)
• 1 tbsp lemon juice
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Cook the whole wheat spaghetti according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes, until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through. Remove shrimp and set aside.
4. In the same skillet, add chicken broth and bring to a simmer. Add spinach and cook until wilted, about 2-3 minutes.
5. Return shrimp to the skillet, then stir in the cooked pasta and lemon juice. Toss everything together and add red pepper flakes, salt, and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This garlic shrimp and spinach pasta is a flavorful, quick, and easy dish that’s perfect for a diabetic-friendly Sunday dinner. The combination of shrimp, spinach, and garlic keeps the meal light yet filling, and the whole wheat pasta provides a good source of fiber. With a touch of lemon and red pepper flakes, this dish offers a burst of freshness that is both satisfying and health-conscious.

Pesto Chicken and Zucchini Pasta

A vibrant and healthy pasta dish with pesto, grilled chicken, and zucchini noodles.

Pesto chicken and zucchini pasta is a light, flavorful dish that’s perfect for anyone looking for a lower-carb, diabetic-friendly meal. The homemade pesto is packed with healthy fats from olive oil and nuts, and the grilled chicken provides lean protein. Zucchini noodles serve as a healthy substitute for traditional pasta, making this dish a refreshing and nutritious choice for Sunday dinner.

Ingredients:

• 4 medium zucchinis (spiralized into noodles)
• 2 chicken breasts (grilled and sliced)
• 1/2 cup fresh basil (for pesto)
• 1/4 cup pine nuts
• 1/4 cup Parmesan cheese (grated)
• 1/4 cup olive oil
• 1 garlic clove (minced)
• Salt and pepper to taste
• Lemon wedges (for serving)

Instructions:

1. Grill the chicken breasts over medium heat for 6-8 minutes on each side until fully cooked. Let them rest before slicing.
2. While the chicken is grilling, make the pesto. In a blender or food processor, combine basil, pine nuts, Parmesan, olive oil, garlic, salt, and pepper. Blend until smooth.
3. Spiralize the zucchinis into noodles and set aside.
4. In a skillet, sauté the zucchini noodles over medium heat for 2-3 minutes until just tender.
5. Toss the zucchini noodles with the pesto, grilled chicken slices, and extra Parmesan cheese.
6. Serve hot with a squeeze of lemon.

Pesto chicken and zucchini pasta is a perfect diabetic-friendly dish that combines fresh, vibrant flavors with lean protein and healthy fats. The zucchini noodles offer a satisfying texture without the carbs of traditional pasta, and the pesto adds a burst of flavor. This meal is quick, easy, and perfect for a nutritious Sunday dinner that’s both light and filling.

Broccoli and Cauliflower Alfredo Pasta

A creamy, comforting pasta dish with a cauliflower-based Alfredo sauce and added veggies.

This broccoli and cauliflower Alfredo pasta is a healthier, diabetic-friendly alternative to traditional Alfredo pasta. Instead of heavy cream and butter, the sauce is made from blended cauliflower, creating a creamy texture that’s both light and satisfying. The addition of broccoli gives the dish a boost of fiber and vitamins, making it a delicious and nutritious choice for a Sunday dinner.

Ingredients:

• 8 oz whole wheat penne or gluten-free pasta
• 1 small head of cauliflower (cut into florets)
• 1 cup broccoli florets
• 1 tbsp olive oil
• 1 garlic clove (minced)
• 1 cup low-sodium vegetable broth
• 1/2 cup unsweetened almond milk
• 1/4 cup nutritional yeast (for cheesy flavor)
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. Steam the cauliflower and broccoli until tender, about 7-8 minutes.
3. In a blender, combine the cooked cauliflower, vegetable broth, almond milk, garlic, nutritional yeast, salt, and pepper. Blend until smooth.
4. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
5. Pour the cauliflower Alfredo sauce into the skillet, stirring to combine with the garlic. Add the cooked broccoli and pasta, and toss to coat in the sauce.
6. Serve hot, garnished with fresh parsley.

Broccoli and cauliflower Alfredo pasta is a creamy, comforting dish that’s low in carbs and full of flavor. The cauliflower Alfredo sauce offers a rich, creamy texture without the excess calories or fats found in traditional Alfredo sauces. The broccoli adds extra nutrition, making this dish a perfect choice for a diabetic-friendly Sunday dinner that’s both indulgent and healthy.

Note: More recipes are coming soon!