Penne with Walnuts and Peppers


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
- Starch (d.e.) 2
- Vegetables (d.e.) 1
- Fat (d.e.) 1.5
Diabetic Exchanges
| 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.
Comments & Ratings
Comments ( 0 )Add your comment and rating
Your Rating:
Your Comment:

Print
Share


