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Rigatoni With Sun-Dried Tomatoes, Pesto, And Olives
15 min prep time
20 min cook time
6servings
Recipe by
Robyn Webb
Source
The Smart Shopper Diabetes Cookbook
Photo by
Renee Comet
How to Make Rigatoni With Sun-Dried Tomatoes, Pesto, And Olives
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."
15 min prep time
20 min cook time
6servings
3/4 cup
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Step-By-Step Instructions:
- Bring a large pot of lightly salted water to a boil. Add the rigatoni and cook for 8–10 minutes until al dente.
- 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.
- 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.
Nutrition facts
6 Servings
-
Serving Size
3/4 cup
- Amount per serving Calories 245
-
Total Fat
8g
- Saturated Fat 1g
- Sodium 235mg
-
Total Carbohydrate
36g
- Dietary Fiber 5g
- Total Sugars 4g
- Protein 7g
- Potassium 260mg
- Phosphorous 130mg
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
Reviews & Ratings
Recommended
In my experience, it does not make for a good batch of leftovers. Even hubby agrees :) Just make enough to eat right now. Enjoy!