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SharePenne with Walnuts and Peppers
Just a sprinkling of walnuts lends crunch and flavor to this vegetarian pasta dish without adding a lot of fat or calories.
MAKES: 4 servings
SERVING SIZE: 1 2/3 cupCARB GRAMS PER SERVING:
40
Nutrition Facts Per Serving:
- Servings Per Recipe: 4
- Calories: 268
- Protein(gm): 9
- Carbohydrate(gm): 40
- Fat, total(gm): 10
- Saturated fat(gm): 1
- Dietary Fiber, total(gm): 5
- Sodium(mg): 7
- Vegetables(d.e): 1
- Starch(d.e): 2
- Fat(d.e): 2
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)
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 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.
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