Dietician's Tip: To change up this recipe, use Greek olives and feta cheese in the sauce.
- 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
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.
Nutritional analysis per serving
Serving size: About 1 1/2 cups
- Calories 327
- Cholesterol 1 mg
- Monounsaturated fat 7 g
- Saturated fat 1 g
- Sodium 165 mg
- Total carbohydrate 47 g
- Dietary fiber 6 g
- Protein 10 g
- Serving size About 1 1/2 cups
- Total fat 11 g