Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and mushrooms and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine, sun-dried tomatoes and black olives and simmer until the liquid reduces by half, about 2 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain, reserving 1/2 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle with the goat cheese and parsley and stir.
Serve and enjoy with your favorite glass of wine.
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|Serving Size: 1 Serving (247g)|
|Recipe Makes: 4|
|Calories from Fat: 87 (18%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 52.1mg||16 %|
|Sodium 2091.8mg||72 %|
|Potassium 3103.9mg||82 %|
|Total Carbohydrate 83.7g||25 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 72g|
|Protein 22.2g||32 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 475
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