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Recipe of the month
Greek Wrap

Recipe Details
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Sun-Dried Tomato & Walnuts Tossed with Penne Pasta
Ingredients:
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
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 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
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.
Source: Wheat Foods Council
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