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Penne with Walnuts and Peppers
Ingredients
- 6 ounces dried whole wheat or multigrain penne or rotelle pasta
- 1 tablespoon olive oil
- 1/4 cup walnuts, coarsely chopped
- 4 large cloves garlic, thinly sliced
- 2 medium green, red and/or yellow sweet peppers, seeded and cut lengthwise into bite-size strips
- 1 small red onion, cut into thin wedges
- 1 cup halved red or yellow cherry or grape tomatoes
- 1/4 cup snipped fresh parsley
- 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon coarsely ground black pepper
- 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 Facts
(Penne with Walnuts and Peppers)
- Servings Per Recipe 4,
- cal. (kcal) 268,
- Fat, total (g) 10,
- sat. fat (g) 1,
- carb. (g) 40,
- fiber (g) 5,
- pro. (g) 9,
- sodium (mg) 7,
- Vegetables () 1,
- Starch () 2,
- Fat () 2,
- Carb Choice () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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