(6 oz) dried whole wheat or multigrain penne pasta
1 tbsp olive oil
1/4 cup coarsely chopped walnuts
4 large garlic cloves, sliced thin
2 medium size green, red and/or yellow bell peppers, seeded, white pith removed, 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 parsley
1/2 tsp dried rosemary, crushed
1/4 tsp coarsely ground black pepper
2 tbsp grated Parmesan cheese
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 bell 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 cheese.
Yield: 4 servings
Serving Size: 1-2/3 cups per serving.
WW PointsPlus+ = 7
WW SmartPoints = 8
NUTRITIONAL INFORMATION: Calories: 268, Total Fat 10g, Saturated Fat 1g, Cholesterol 0mg, Sodium 7mg, Sugars 0g, Carbohydrates 40g, Fiber 5g, Protein 9g