In these economic times, it makes sense to brown bag your lunch to save money. But packing a sandwich every day can get pretty boring.
For a change of pace, invest 15 minutes to make a simple vegetarian pasta dish. Even if you’re not a vegetarian, do give this healthy and delicious meal a try. Garlic, basil and sun-dried tomatoes add so much flavor, you’ll never miss meat.
This recipe lends itself to many variations. You can vary the nuts, using pine nuts or almonds instead of walnuts. Try a different pasta, such as bow ties or elbow macaroni. You could even omit the tofu and substitute drained canned tuna (for non-vegetarians). To turn this dish into a pasta salad, add a few tablespoons of red wine vinegar.
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 with a fork and mix well.
When the pasta is ready, drain, and add to the mixture. Toss all ingredients until pasta is well-coated. Sserve at room temperature or chilled.
Recipe adapted from the Wheat Foods Council
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