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).
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 Per Serving:
Servings Per Recipe: 4
PER SERVING: 268 cal., 10 g total fat (1 g sat. fat), 7 mg sodium, 40 g carb. (5 g fiber), 9 g pro.