Award-winning cookbook author, nutritionist, and Food Editor of Diabetes Forecast®, Robyn Webb shares a recipe from her cook book, The Smart Shopper Diabetes Cookbook.

Servings: 6 Serving Size: 3/4 cup Prep Time: 15 minutes Cook Time: 20 minutes

  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, olives, and lemon zest. Season with pepper. Add the rigatoni and toss well.


2 Starch,1 Vegetable,1 1/2 Fat

Nutritional Information

Calories 245, 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

**Check out Robyn’s Pasta Spotlight. For more information about the book check out:

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