Rotelle pasta with sun-dried tomato and black olive sauce
Whole-wheat pasta with a sun-dried tomato and olive sauce is a quick lunch or dinner option.
Nutrition Facts
Serving Size: About 1 1/2 cups
Calories: 327
Serving size
About 1 1/2 cups
Calories
327
Monounsaturated fat
7 g
Saturated fat
1 g
Total fat
11 g
Sodium
165 mg
Cholesterol
1 mg
Dietary fiber
6 g
Protein
10 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 4)
- 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.
