Sun-Dried Tomato And Olive Sauce For Pasta

Recipe Ingredients

2 tablespoons	30ml	Olive oil
4		Garlic cloves - mashed
1/3 cup	20g / 0.7oz	Chopped sun-dried tomatoes
1 3/4 cups	414ml	Unsalted chicken broth
1/2 cup	118ml	Sliced ripe olives - (abt 15 med) - see * Note 1
1/2 cup	73g / 2.6oz	Chopped fresh parsley
4 teaspoons	20ml	Grated Parmesan cheese - see * Note 2
4 cups	948ml	Cooked pasta

Recipe Instructions

* Note 1: For a different flavor, try sliced green or Greek olives.

* Note 2: When using Greek olives, you may prefer to also substitute feta cheese for the Parmesan which will lower the calories, fat and sodium slightly.

In a large skillet, saute the mashed garlic cloves in the olive oil. Stir in the chopped sun-dried tomatoes and unsalted chicken broth. Cover and simmer for about 10 minutes.

Just before serving, add the sliced olives and parsley. Divide over cooked pasta. Top with Parmesan cheese. Serve immediately.

This recipe yields 4 servings.

Nutritional Analysis Per Serving: Calories 440; Fat (grams) 12; Percent calories from fat 25; Percent polyunsaturated 4; Percent saturated 6; Percent monounsaturated 15; Cholesterol (milligrams) 50; Sodium (milligrams) 600; Protein (grams) 18; Carbohydrate (grams) 64; Fiber (grams) 2.

Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

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