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
MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
Vegetables 1
Carbohydrates 3
Fats 2
Your healthy weight pyramid: A tool for weight loss
A sample menu using the Mayo Clinic Healthy Weight Pyramid
DIABETES MEAL PLAN EXCHANGES
Starches 3 1/2
Nonstarchy vegetables 1
Fats 2
Your diabetes meal plan: Exchange lists
DASH EATING PLAN SERVINGS
Grains and grain products 3
Vegetables 1
Fats and oils 2
http://www.mayoclinic.com/health/hea...ecipes/NU00564
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