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Sun-Dried Tomato And Olive Sauce For Pasta

Categories:
main dish, pasta, low fat, sauces

2 tablespoons olive oil
4 garlic cloves; mashed
1/3 cup chopped sun-dried tomatoes
1 3/4 cups unsalted chicken broth
1/2 cup sliced ripe olives - (abt 15 med); see * Note 1
1/2 cup chopped fresh parsley
4 teaspoons grated Parmesan cheese; see * Note 2
4 cups cooked pasta

* 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, sauté 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" S(Formatted for MC5): "11-28-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 283 Calories (kcal); 8g Total Fat; (26% calories from fat); 8g Protein; 44g Carbohydrate; 1mg Cholesterol; 131mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count 1 serving as: 3 1/2 starch, 2 vegetable and 2 fat servings. Weight Watcher points calculated at 9 Nutr. Assoc. : 0 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00



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