Penne with Walnuts and Peppers

Just a sprinkling of walnuts lends crunch and flavor to this pasta dish without adding a lot of fat or calories.

SERVINGS: 4 (1 2/3-cup) main-dish servings or 10 (3/4-cup) side-dish servings

CARB GRAMS PER SERVING: 40

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Nutrition Facts Per Serving:

Servings: 4 (1 2/3-cup) main-dish servings or 10 (3/4-cup) side-dish servings
Calories 268
Total Fat (g) 10
Saturated Fat (g) 1
Cholesterol (mg) 0
Sodium (mg) 7
Carbohydrate (g) 40
Fiber (g) 5
Protein (g) 9
Vitamin A (DV%) 0
Vitamin C (DV%) 0
Calcium (DV%) 0
Iron (DV%) 0

Diabetic Exchanges

Starch (d.e.) 2
Vegetables (d.e.) 1
Fat (d.e.) 1.5

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.