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Rotelle pasta with sun-dried tomatoes and black tapenade

Tip by Mayo Clinic staff

Dietitian:

To change this recipe, use Greek olives and feta in the sauce.

To be plant based, no parmesan cheese.

Number of copies

Service 4

High Fiber

  • Healthy Carbohydrates
  • Raw

    1. 2 tablespoons olive oil
    2. 4 garlic cloves , mashed

    3. 1/3 cup dry pack sun-dried tomatoes, soaked in water to rehydrate, drained and chopped Crushed
    4. 1 3/4 cups unsalted vegetable broth
    5. 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
    • DIRECTIONS

      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

      Serving Size: Approx. 1 1/2 cups

        Total Carbohydrates 47 g

      • Dietary Fiber
      • 6g

      • Sodium 165 mg
      • Saturated Fat
      • 1 g

      • Total Fat
      • 11 g

      • Trans Fat
      • 0g

    • Cholesterol
    • 1 mg

    • Protein
    • 10 gMonounsaturated fat 7g

    • Calories
    • 327

    • Added sugar
    • 0 g

    • Total sugar 5 g
    • DIABETES MEAL PLANNING OPTIONS

      • Fat 2
      • Non-starchy vegetables
      • 1

      • Starch 3

    • July 28, 2022

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