Spaghetti Nicoise Recipe (

14 sun-dried tomatoes

1 C boiling water

3 tsp olive oil

4 med red potatoes, chopped

1/2 C chopped scallions

black pepper to taste

1/4 C prepared pesto sauce

1/4 C chopped fresh flat-leaf parsley

20 Calamata olives, pitted and chopped (try to buy them already pitted to save time)

4 garlic cloves, minced

3/4 C vegetable stock

12 oz whole wheat spaghetti

In a small bowl, combine the tomatoes and water. Let stand for 2 min. Drain and chop the tomatoes. Set aside.

2 tsp of the olive oil. Add the potatoes, scallions, and pepper. Cook, stirring frequently, for 8-10 min, until the potatoes are just tender.

Stir in the pesto, parsley, olives, garlic, and tomatoes. Add the stock. Reduce the heat to low. Simmer, stirring frequently, for 10-15 min, until the potatoes are tender.

Meanwhile, cook the spaghetti for 8-10 min, until just tender. Drain and place in a large serving boil. Toss with the remaining tsp of olive oil. Add the potato mixture and toss well to mix.

Serves 4 (large-sized servings)