SUN-DRIED TOMATO AND WALNUTS TOSSED
WITH PENNE PASTA

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

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 to the mixture in large bowl. Toss all ingredients until pasta is well-coated. Pour onto a platter and serve at room temperature or chilled.

Servings: 4
Source: Wheat Foods Council