Rigatoni With Sun-Dried Tomatoes, Pesto, And Olives

Ingredients (11)

• 8 oz rigatoni (preferably whole-wheat)
• 2 clove garlic minced
• 1 Olive oil cooking spray
• 0.5 cup onion(s) diced
• 0.5 cup rehydrated sun-dried tomatoes sliced, not packed in oil
• 0.5 cup dry white wine
• 4 tbsp pesto sauce bottled
• 2 tbsp toasted pine nuts
• 0.25 cup Kalamata olives pitted, coarsely chopped
• 2 tsp fresh lemon zest
• 1 freshly ground black pepper to taste