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Meatless Penne Pasta

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INGREDIENTS:

  • (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

DIRECTIONS:

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.

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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