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

Rated :

by 1person

Nutrition Facts Per Serving:

Servings: 4 (1 2/3-cup) main-dish servings or 10 (3/4-cup) side-dish servings
Calories268
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	ouncesdried whole wheat or multigrain penne or rotelle pasta
1	tablespoonolive oil
1/4	cupwalnuts, coarsely chopped
4	large clovesgarlic, thinly sliced
2	mediumgreen, red and/or yellow sweet peppers, seeded and cut lengthwise into bite-size strips
1	smallred onion, cut into thin wedges
1	cuphalved red or yellow cherry or grape tomatoes
1/4	cupsnipped fresh parsley
2	teaspoonssnipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4	teaspooncoarsely ground black pepper
2	tablespoonsgrated 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.