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Sun-Dried Tomato and Walnuts Tossed with Penne Pasta
8 oz. penne pasta
2 cloves pressed garlic
1/3 cup lightly toasted, chopped walnuts
¾ cup minced, bottled sun-dried tomatoes, drained and rinsed
2 Tbsp. vegetable oil
1 tsp. basil
8 oz. extra-firm tofu
Salt to taste
Directions: In a large saucepan, bring 3 quarts of water to a boil. Add the penne pasta and cook according to package directions. As the pasta cooks, prepare the sauce. Place the pressed garlic in a large bowl. Add the walnuts, sun-dried tomatoes, oil, and basil. Mash in the tofu and mix well with a spoon. When the pasta is ready, drain and add it to the large bowl. Toss all ingredients until pasta is well-coated. Pour onto a platter and serve at room temperature or chilled.
Servings: Makes 4 servings
Approximate nutrition analysis (per serving):
279 calories; 18 g fat (determine saturated fat); 19 mg cholesterol; 135 mg sodium; 22 g carbohydrates; 3 g fiber; 13 g protein; 63 mcg folate; 3 mg iron.
Source: : Wheat Foods Council
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