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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

  1. Bring a large pot of lightly salted water to a boil. Add the rigatoni and cook for 8–10 minutes until al dente.
  2. 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.
  3. 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