Green beans as a sauce delivery vehicle are, as I've mentioned before, my favorite workaround for the MEF that is pasta. But, in complete honesty, they aren't that very attractive. In fact, they're the Shrek of dinners - kind of green and lumpy. Certainly not a meal I'd be able to subject another non-D person to (B - I'm lookin' at you), and I've got my eye on the "I cook all the time for me and other people I love" prize.
So I've got a fancy modified version of "diabetic pasta." Behold:
It's pasta, yes, but with wilted spinach leaves. The spinach is bolus-friendly and makes for a nice color variation in the bowl...and don't we all want to eat more colors? I simply wilt the spinach leaves in a pan with a bit of olive oil and chopped garlic, and add to the pasta once it's done cooking. I use fresh, per my Mom's advice, but I've used frozen successfully in a pinch - just make sure it isn't too wet when you add it to the pasta. In the photos, you can see a regular red pasta sauce. Tasty, but I tried a no-tomato version the other night that was equally good - just toss the cooked pasta and spinach with olive oil, coarse salt, garlic, pepper, and parmesan cheese. Molto bene!