Nutrition per serving may change if servings are adjusted.
6 ounces dried whole wheat or multigrain penne or rotelle pasta
1 tablespoon olive oil
¼ 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
¼ cup snipped fresh parsley
2 teaspoons snipped fresh rosemary or ½ teaspoon dried rosemary, crushed
¼ 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.