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

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Mayo Rotelle pasta with sun-dried tomato and black olive 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 broth

8 ounces uncooked rotelle, (wheel-shaped) 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 chicken 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 (tender), 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.

 

SERVES 4

 

Source: Mayo Clinic

Formatted by Chupa Babi: 06.11.08

 

Nutritional Analysis (per serving)

Calories 332 (29% fat); Total fat 11g (Saturated fat 2g); Carbohydrate 48g;

Fiber 3 g; Cholesterol 3 mg -; Protein 11 g; Sodium 335 mg;Potassium 302 mg;

Calcium 72 mg; Monounsaturated fat 7 g.

 

Dietitian's tip: For a different flavor, try sliced green or Greek olives in

this pasta sauce. The calorie value is approximately the same. If you use Greek

olives, substitute feta cheese for the Parmesan cheese.

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