Name: Penne with Walnuts and Peppers
Total time: 30 min
Ingredients: 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 1/2 teaspoon dried rosemary, crushed; ¼ teaspoon coarsely ground black pepper; 2 tablespoons grated Parmesan cheese

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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Penne with Walnuts and Peppers

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