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Add a photoServings: 4
Ingredients
- 2 Tbsp. extra virgin olive oil
- 4 x garlic cloves mashed
- 1/3 c. minced sun-dry tomatoes
- 1Â 3/4 c. unsalted chicken broth
- 1/2 c. sliced ripe olives - (abt 15 med) see * Note 1
- 1/2 c. minced fresh parsley
- 4 tsp grated Parmesan cheese see * Note 2
- 4 c. cooked pasta
Directions
- * Note 1: For a different flavor, try sliced green or possibly Greek olives.
- * Note 2: When using Greek olives, you may prefer to also substitute feta cheese for the Parmesan that will lower the calories, fat and sodium slightly.
- In a large skillet, saute/fry the mashed garlic cloves in the extra virgin olive oil. Stir in the minced sun-dry tomatoes and unsalted chicken broth. Cover and simmer for about 10 min.
- Just before serving, add in the sliced olives and parsley. Divide over cooked pasta. Top with Parmesan cheese. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 390g | |
| Recipe makes 4 servings | |
| Calories 1210 | |
| Calories from Fat 340 | 28% |
| Total Fat 38.22g | 48% |
| Saturated Fat 5.75g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 309mg | 13% |
| Potassium 817mg | 23% |
| Total Carbs 180.98g | 48% |
| Dietary Fiber 8.8g | 29% |
| Sugars 8.11g | 5% |
| Protein 33.7g | 54% |
