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.


  • 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.

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 Aug 29, 2019

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