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.
(From “The Smart Shopper Diabetes Cookbook”, p. 117)
Servings: 4 Serving Size: 3/4 cup Prep Time: 15 minutes Standing time: 20 minutes
8 ounces rigatoni (preferably whole wheat)
olive oil cooking spray
1/2 cup diced onion
2 garlic cloves, minced
1/2 cup sliced rehydrated sun-dried tomatoes (not packed in oil)
1/2 cup dry white wine
4 tablespoons bottled pesto sauce
2 tablespoons toasted pine nuts
1/4 cup pitted, coarsely chopped Kalamata olives
2 teaspoons fresh lemon zest
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 and olives, and lemon zest. Season with pepper. Add the rigatoni and toss well.
1 1/2 Fat
Calories from Fat 70
Total Fat 8.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Cholesterol 0 mg
Sodium 235 mg
Potassium 260 mg
Total Carbohydrate 36 g
Dietary Fiber 5 g
Sugars 4 g
Protein 7 g
Phosphorus 130 mg
Copyright © 2013 by Robyn Webb. From The Smart Shopper Diabetes Cookbook. Reprinted with permission from The American Diabetes Association. Photography: Renee Comet. To order this book call 1-800-232-6733 or order online at www.shopdiabetes.org .