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Sun-Dried Tomato and Walnuts
Tossed with Penne Pasta

Sun-Dried Tomato and Walnuts


  • 8 ounces penne pasta
  • 2 cloves pressed garlic
  • 1/3 cup lightly toasted, chopped walnuts
  • 3/4 cup minced, bottled sun-dried tomatoes, drained and rinsed
  • 2 tablespoons vegetable oil
  • 1 teaspoon basil
  • 8 ounces extra-firm tofu
  • Salt, to taste


  1. In a large saucepan, bring 3 quarts of water to a boil. Add the penne pasta and cook according to package directions.
  2. As the pasta cooks, prepare the sauce.
  3. Place the pressed garlic in a large bowl.
  4. Add the walnuts, sun-dried tomatoes, oil and basil.
  5. Mash in the tofu and mix well with a spoon.
  6. When the pasta is ready, drain, and add to the mixture in large bowl.
  7. Toss all ingredients until pasta is well-coated.
  8. Pour onto a platter and serve at room temperature or chilled.

Servings: 4

Calories/Serving: 279

Nutrition: One serving provides approximately: 279 calories, 13 g protein, 22 g carbohydrates, 3 g fiber, 17 g fat (2 g saturated), 19 mg cholesterol, 63 mcg folate, 3 mg iron, 135 mg sodium

Recipe and photo credit (used with permission): Wheat Foods Council

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