Rigatoni With Sun-Dried Tomatoes, Pesto, And Olives

Rigatoni With Sun-Dried Tomatoes, Pesto, And Olives
Source: The Smart Shopper Diabetes Cookbook. Recipe Credit: . Photo Credit: Renee Comet.
Summary

Author Robyn Webb says, "I’m always looking for new ways to serve large shapes of pasta. I’ve got the penne, fusilli, and shell shapes down pretty good, but I find shapes like rigatoni more of a challenge to balance with other ingredients. I’ve concluded that rigatoni just needs a few strong flavors such as olives, sun-dried tomatoes, and lemon zest to be special."

  • Prep time
    15 min
  • Cook time
    20 min
  • Servings
    6 Servings
  • Serving size
    3/4 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    3/4 cup
  • Amount per serving Calories 245

  • Total Fat 8g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 240mg
  • Total Carbohydrate 36g
    • Dietary Fiber 5g
    • Total Sugars 4g
  • Protein 7g
  • Potassium 260mg
  • Phosphorus 130mg

Choices/Exchanges: 2 Starch, 1 Vegetable, 1 1/2 Fat

Ingredients

Ingredients

  • rigatoni ((preferably whole-wheat))
    8 oz
  • Olive oil cooking spray
    1
  • onion(s) (diced)
    1/2 cup
  • garlic (minced)
    2 clove
  • rehydrated sun-dried tomatoes (sliced, not packed in oil)
    1/2 cup
  • dry white wine
    1/2 cup
  • pesto sauce (bottled)
    4 tbsp
  • toasted pine nuts
    2 tbsp
  • Kalamata olives (pitted, coarsely chopped)
    1/4 cup
  • fresh lemon zest
    2 tsp
  • freshly ground black pepper to taste
    1
Directions

Directions

  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.

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