Penne with Walnuts and Peppers
ounces dried whole wheat or multigrain penne or rotelle pasta
tablespoon olive oil
cup walnuts, coarsely chopped
large cloves garlic, thinly sliced
medium green, red and/or yellow sweet peppers, seeded and cut lengthwise into bite-size strips
cup halved red or yellow cherry or grape tomatoes
cup snipped fresh parsley
teaspoon coarsely ground black pepper
tablespoons grated Parmesan cheese (optional)
- Cook pasta according to package directions. Drain and set aside.
- 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 Facts(Penne with Walnuts and Peppers)
- Per serving:
- 268 kcal cal.,
- 10 g fat
- (1 g sat. fat,
- 0 mg chol.,
- 7 mg sodium,
- 40 g carb.,
- 5 g fiber,
- 9 g pro.
- Percent Daily Values are based on a 2,000 calorie diet