1. Cook pasta according to package directions. Drain and set aside.

2. Meanwhile, in a large skillet, heat oil over medium heat. Add walnuts and garlic. Cook about 2 minutes or until light brown, stirring frequently. Add bell peppers and red onion. Cook for 5 to 7 minutes or until vegetables are crisp tender, stirring frequently. Add tomatoes; cook and stir until heated through. Stir in parsley, rosemary and black pepper. Put pasta in a large shallow bowl. Top with walnut-pepper mixture; toss gently to coat. If desired, sprinkle with Parmesan cheese.

Yield: 4 servings
Serving Size: 1-2/3 cups per serving.

WW PointsPlus+ = 7

WW SmartPoints = 8

NUTRITIONAL INFORMATION: Calories: 268, Total Fat 10g, Saturated Fat 1g, Cholesterol 0mg, Sodium 7mg, Sugars 0g, Carbohydrates 40g, Fiber 5g, Protein 9g