Penne Pasta with Walnuts and Peppers

So I would have posted this yesterday, had I not found out about a certain poppy-seed sized miracle.  I am still trying to control my excitement. So much so that I find myself fighting the urge roll down my window at every stop light to tell anyone and everyone within earshot about it. So bear with me please. Allow me to gather myself.  I’ll try to put something coherent together.

On to date night! Last Tuesday we whipped together another great recipe and I thought I would share. (And yes, it was iced tea for me. For the first date night in the history of date nights I did not savor a lovely glass of wine. I did smell Brian’s though, just to be sure it was good for him, you know). To the recipe, please be advised that I tend to eyeball amounts and toss things in as the spirit moves me. Proceed with caution.

 Penne Pasta with Walnuts and Peppers

Ingredients

6-8 ounces dried whole wheat or multigrain penne pasta

2 tablespoon olive oil

1/4 cup walnuts, coarsely chopped

4 large cloves garlic, thinly sliced

2 medium red and/or yellow sweet peppers, seeded and cut lengthwise into bite-size strips

1 small yellow onion, cut into thin wedges

1 cup halved red cherry tomatoes

1/4 cup snipped fresh parsley

1/2 teaspoon dried rosemary, crushed

1/4 teaspoon coarsely ground black pepper

2 tablespoons grated Parmesan cheese (if you like)

 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 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 bowl. Top with walnut-pepper mixture; toss gently and sprinkle with Parmesan cheese.

Viola! Dinner is served…..and its um,um,um,um good!