Rigatoni Sun-dried Tomatoes, Pesto, and Olives
Award-winning cookbook author, nutritionist, and Food Editor of Diabetes Forecast®, Robyn Webb shares a recipe from her cook book, The Smart Shopper Diabetes Cookbook.
Rigatoni Sun-dried Tomatoes, Pesto, and Olives
Prep Time 45 minutes
Servings 6 Servings
Calories 245 kcal
Ingredients
- 8 ounces rigatoni preferably whole-wheat
- olive oil cooking spray
- 1/2 cup diced onion
- 2 garlic cloves minced
- 1/2 cup sliced rehydrated sun-dried tomatoes not packed in oil
- 1/2 cup dry white wine
- 4 tablespoons bottled pesto sauce
- 2 tablespoons toasted pine nuts
- 1/4 cup pitted coarsely chopped Kalamata olives
- 2 teaspoons fresh lemon zest
- freshly ground black pepper to taste
Instructions
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Bring a large pot of lightly salted water to a boil. Add the rigatoni and cook for 8–10 minutes until al dente.
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Meanwhile coat a large skillet with cooking spray. Sauté the onion and garlic over medium heat for about 6 minutes. Add the sun-dried tomatoes and sauté for 2 minutes. Add the wine and cook until wine is almost evaporated.
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Drain the pasta, reserving about 1/3 cup pasta water. Set the pasta aside. Add the pasta water to the onion mixture and cook for 1 minute. Add in the pesto, pine nuts, olives, and lemon zest. Season with pepper. Add the rigatoni and toss well.
Recipe Notes
Exchanges/Choices
2 Starch,1 Vegetable,1 1/2 Fat
Potassium 260 mg
Phosphorus 130 mg
**Check out Robyn’s Pasta Spotlight. For more information about the book check out: http://www.shopdiabetes.org/1437-The-Smart-Shopper-Diabetes-Cookbook.aspx
