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Pasta with Sun-dried Tomato and Black Olive Sauce


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  Recipe by Unknown

Serves: 4


  • 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 ¾ cups unsalted vegetable broth
  • 8 ounces uncooked whole-wheat rotelle pasta
  • ½ cup sliced black olives (about 15 medium olives)
  • ½ 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 vegetable broth. Reduce heat, cover and simmer for 10 minutes.

Fill a large pot ¾ full with water and bring to a boil. Add the pasta and cook until al dente, 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 ¼ of the sun-dried tomato mixture and 1 teaspoon Parmesan cheese. Serve immediately.
  Rotelle Pasta with Sun-dried Tomato and Black Olive Sauce

Nutrition Facts 
1 serving
Amount Per Serving
Total Fat
10.0 g
     Saturated Fat
2.0 g
     Polyunsaturated Fat
-- g
     Monounsaturated Fat
7 g
2 mg
192 mg
-- mg
Total Carbohydrate
47 g
     Dietary Fiber
3 g
0 g
10 g

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