By Mayo Clinic Staff

Dietitian’s tip:

To change up this recipe, use Greek olives and feta cheese in the sauce.

To make this plant based, leave out Parmesan cheese.

Number of servings

Serves 4

  1. High Fiber
  2. Healthy carb


  1. 2 tablespoons olive oil
  2. 4 garlic cloves, mashed
  3. 1/3 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
  4. 1 3/4 cups unsalted vegetable broth
  5. 8 ounces uncooked whole-wheat rotelle pasta
  6. 1/2 cup sliced black olives (about 15 medium olives)
  7. 1/2 cup chopped fresh parsley
  8. 4 teaspoons Parmesan cheese


In a large skillet, heat the olive oil and garlic over medium heat. Stir in the sun-dried tomatoes and unsalted vegetable broth. Reduce heat, cover and simmer for 10 minutes.

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente, 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.

Add the olives and parsley to the sun-dried tomato mixture. Stir to mix evenly.

Divide the pasta among individual plates. Top each serving with 1/4 of the sun-dried tomato mixture and 1 teaspoon Parmesan cheese. Serve immediately.

Nutritional analysis per serving

Serving size: About 1 1/2 cups

  • Total carbohydrate 47 g
  • Dietary fiber 6 g
  • Sodium 165 mg
  • Saturated fat 1 g
  • Total fat 11 g
  • Trans fat 0 g
  • Cholesterol 1 mg
  • Protein 10 g
  • Monounsaturated fat 7 g
  • Calories 327
  • Added sugars 0 g
  • Total sugars 5 g