Recipe Image

Penne with Walnuts and Peppers

  • 30 m
  • 30 m
Diabetic Living Magazine
“Just a sprinkling of walnuts lends crunch and flavor to this vegetarian pasta dish, without adding a lot of fat or calories.”


    • 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)


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 8/23/2019