Penne with Walnuts and Peppers
Just a sprinkling of walnuts lends crunch and flavor to this vegetarian pasta dish without adding a lot of fat or calories.
Total Time:
30 mins
Servings:
4 (1 2/3-cup) main-dish servings or 10 (3/4-cup) side-dish servings
Ingredients
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6 ounces dried whole wheat or multigrain penne or rotelle pasta
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1 tablespoon olive oil
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1/4 cup walnuts, coarsely chopped
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4 large cloves garlic, thinly sliced
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2 medium green, red and/or yellow sweet peppers, seeded and cut lengthwise into bite-size strips
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1 small red onion, cut into thin wedges
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1 cup halved red or yellow cherry or grape tomatoes
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1/4 cup snipped fresh parsley
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2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
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1/4 teaspoon coarsely ground black pepper
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2 tablespoons grated Parmesan cheese (optional)
Directions
1.
Cook pasta according to package directions. Drain and set aside.
2.
Meanwhile, in a large skillet, heat oil over medium heat. Add walnuts and garlic. Cook about 2 minutes or until light brown, stirring frequently. Add sweet peppers and red onion. Cook for 5 to 7 minutes or until vegetables are crisp tender, stirring frequently. Add tomatoes; cook and stir for until heated through. Stir in parsley, rosemary, and black pepper. Put pasta in a large shallow bowl. Top with walnut-pepper mixture; toss gently to coat. If desired, sprinkle with Parmesan cheese.
Nutrition information
Calories 268, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 7 mg, Carbohydrate 40 g, Fiber 5 g, Protein 9 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Starch 2, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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