Recipe: Sun-Dried Tomato and Walnuts Tossed with Penne Pasta (Not Harrison's Restaurant)

You could add chicken to this recipe instead of tofu.

SUN-DRIED TOMATO AND WALNUTS
TOSSED WITH PENNE PASTA

8 oz. penne pasta
water
3/4 cup minced, bottled sun-dried tomatoes, drained and rinsed
1/3 cup lightly toasted, chopped walnuts
2 Tbsp. vegetable oil
2 cloves pressed garlic
1 tsp. basil
8 oz. 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 sun-dried tomatoes, walnuts, oil, garlic, and basil in a large bowl. Mash in the tofu and mix well with a spoon.

When the pasta is ready, drain and add it to the sauce. Toss all ingredients until pasta is well-coated.

TO SERVE:
Pour onto a platter and serve at room temperature or chilled.

Servings: 4
Source: Wheat Foods Council