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Recipe: Rotelle pasta with sun-dried tomato and black olive sauce

Recipe: Rotelle pasta with sun-dried tomato and black olive sauce

Rotelle pasta with sun-dried tomato and black olive sauce is a quick lunch or dinner option.

For a different flavor, try sliced green or Greek olives in this pasta sauce. The calorie value is approximately the same. If you use Greek olives, substitute feta cheese for the Parmesan cheese.


Directions

In a large skillet, heat the olive oil and garlic over medium heat. Stir in the sun-dried tomatoes and unsalted vegetable broth. Reduce heat, cover and simmer for 10 minutes.

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente, 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.

Add the olives and parsley to the sun-dried tomato mixture. Stir to mix evenly.

Divide the pasta among individual plates. Top each serving with 1/4 of the sun-dried tomato mixture and 1 teaspoon Parmesan cheese. Serve immediately.


Ingredients
  • 2 tablespoons olive oil
  • 4 garlic cloves, mashed
  • 1/3 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
  • 1 3/4 cups unsalted vegetable broth
  • 8 ounces uncooked whole-wheat rotelle pasta
  • 1/2 cup sliced black olives (about 15 medium olives)
  • 1/2 cup chopped fresh parsley
  • 4 teaspoons Parmesan cheese

Exchange Data
Dash
Dairy 
Fats
Fruits 
Grains
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables
Diabetes
Fats
Freefoods 
Fruits 
Meat 
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs
Fats
Protein Dairy 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories335 
Carbohydrate47 g 
Cholesterol2 mg 
Fiber3 g 
Monounsaturatedfat7 g 
Potassium 
Protein10 g 
Saturatedfat2 g 
ServingsizeAbout 1 1/2 cups 
Sodium192 mg 
TotalFat10 g 

2013-08-17

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