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Whole-wheat pasta with a sun-dried tomato and olive sauce is a quick lunch or dinner option.

Serves 4

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

To make this plant based, leave out 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.

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

DASH Eating Plan Servings

Diabetes Meal Plan Choices

Mayo Clinic Healthy Weight Pyramid Servings

Nutritional analysis per serving