Rotelle pasta with sun-dried tomato and black olive sauce - Mayo Clinic

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Rotelle pasta with sun-dried tomato and black olive sauce

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Dietitian 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.

Number of servings

Serves 4 High FiberHealthy carb

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

Total carbohydrate 47 gDietary fiber 6 gSodium 165 mgSaturated fat 1 gTotal fat 11 gTrans fat 0 gCholesterol 1 mgProtein 10 gMonounsaturated fat 7 gCalories 327Added sugars 0 gTotal sugars 5 g

DASH Eating Plan Servings

Grains and grain products 3 Fats and oils 2 Vegetables 1 DASH diet: Recommended servings Sample DASH menus

Mayo Clinic Healthy Weight Pyramid Servings

Fats 2 Vegetables 1 Carbohydrates 3

Diabetes Meal Plan Choices

Fats 2 Nonstarchy vegetables 1 Starches 3 ShareTweet July 28, 2022

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Rotelle pasta with sun dried tomato and black olive sauce Mayo Clinic