Tip by Mayo Clinic staff
To change this recipe, use Greek olives and feta in the sauce.
To be plant based, no parmesan cheese.
Number of copies
- 2 tablespoons olive oil
- 1/3 cup dry pack sun-dried tomatoes, soaked in water to rehydrate, drained and chopped Crushed
- 1 3/4 cups unsalted vegetable broth
4 garlic cloves , mashed
8 oz uncooked whole wheat rotel pasta
1/2 cup sliced black olives (about 15 medium olives)
- 1 / 2 cups chopped fresh parsley
- 4 tsp parmesan
- Dietary Fiber
- Sodium 165 mg
- Saturated Fat
- Total Fat
- Trans Fat
- Added sugar
- Total sugar 5 g
- Fat 2
- Non-starchy vegetables
- Starch 3
In a large frying pan over medium heat Heat olive oil and garlic. Add sun-dried tomatoes and unsalted vegetable stock. Reduce heat, cover and simmer for 10 minutes.
Fill a large pot 3/4 full with water and bring to a boil. Add pasta and cook until al dente, 10 to 12 minutes, or according to package directions. Drain the pasta thoroughly.
Add olives and parsley to sun-dried tomato mixture. Stir well.
Divide pasta among plates. Top each serving with 1/4 of the sun-dried tomato mixture and 1 tsp Parmesan cheese. Serve immediately.
Nutrition analysis per serving
- Total Carbohydrates 47 g
10 gMonounsaturated fat 7g
DIABETES MEAL PLANNING OPTIONS
July 28, 2022