• Serves
    4
  • 327
    Calories

Dietician's Tip: To change up this recipe, use Greek olives and feta cheese in the sauce.

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

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.

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
  • Fats and oils 2
  • Grains and grain products 3
  • Vegetables 1
  • Carbohydrates 3
  • Fats 2
  • Vegetables 1
  • Fats 2
  • Nonstarchy vegetables 1
  • Starches 3
Last Updated: 08-29-2019
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