Recipe: Rotelle pasta with sun-dried tomato and black olive sauce

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.

SERVES 4

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 chicken 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

Directions

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.

Nutritional Analysis

(per serving)

Calories	332	Cholesterol	3 mg
Protein	11 g	Sodium	335 mg
Carbohydrate	48 g	Fiber	3 g
Total fat	11 g	Potassium	302 mg
Saturated fat	2 g	Calcium	72 mg
Monounsaturated fat	7 g