Rotelle pasta with sun-dried tomato and black olive sauce

Dietician's Tip

To change up this recipe, use Greek olives and feta cheese in the sauce.

To make this plant based, leave out Parmesan cheese.

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.

Serving Information

Serves 4

Nutritional analysis per serving

Calories: 327
Total carbohydrate: 47 g
Cholesterol: 1 mg
Dietary fiber: 6 g
Monounsaturated fat: 7 g
Protein: 10 g
Saturated fat: 1 g
Serving size: About 1 1/2 cups
Sodium: 165 mg
Total fat: 11 g

DASH Eating Plan Servings

Fats and oils: 2
Grains and grain products: 3
Vegetables: 1

Diabetes Meal Plan Choices

Fats: 2
Nonstarchy vegetables: 1
Starches: 3

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates: 3
Fats: 2
Vegetables: 1

Last Updated Jul 28, 2022


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