Rigatoni With Sun-Dried Tomatoes, Pesto, And Olives

Rigatoni With Sun-Dried Tomatoes, Pesto, And Olives
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Smart Shopper Diabetes Cookbook. Recipe Credit: . Photo Credit: Renee Comet.

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 235mg
  • 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



  • rigatoni ((preferably whole-wheat))
    8 oz
  • Olive oil cooking spray
  • 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. 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.

  • Recommended

    This is a simple and delicious recipe and I recommend it. The lemon zest really put it over the top. (By the way, I substituted white wine vinegar and water for the white wine.) In my experience, it does not make for a good batch of leftovers. Even hubby agrees :) Just make enough to eat right now. Enjoy!