Penne With Walnuts and Peppers

Just a sprinkling of walnuts lends crunch and flavor to this vegetarian pasta dish.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

• 6 ounces dried whole-wheat or multigrain penne or rotelle pasta
• 1 tablespoon olive oil
• ¼ 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
• ¼ cup snipped fresh parsley
• 2 teaspoons snipped fresh rosemary or ½ teaspoon dried rosemary, crushed
• ¼ 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 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.

Nutritional Information

Per Serving: 268 calories; 10 g fat (1 g sat, g mono); 0 mg cholesterol; 40 g carbohydrate; 9 g protein; 5 g fiber; 7 mg sodium

© Dotdash Meredith. All rights reserved. Used with permission.