Recipe: Rotelle pasta with sun-dried tomato and black olive sauce
Recipe: Rotelle pasta with sun-dried tomato and black olive sauceDietitian's tip: 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. Serves:
4
Ingredients
DirectionsIn 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 (tender), 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. © 1998-2013 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," "Mayo Clinic Health Information," "Reliable information for a healthier life" and the triple-shield Mayo logo are trademarks of Mayo Foundation for Medical Education and Research.
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