PASTA PUTTANESCA WITH MIXED OLIVES AND WALNUTS

A MEATLESS MEAL: Your no- meat dinner of pasta puttanesca with mixed olives and walnuts is a flavorful way to skip meat. Alongside, add an arugula salad and whole- grain rolls. A little strawberry ice cream is dessert.

Ingredients

1 pound spaghetti or linguine 2 tablespoons extra- virgin olive oil 1/ 2 cup chopped onion 4 cloves garlic, minced 2 ( 14- ounce) cans no- salt- added diced tomatoes 3/ 4 cup pitted and coarsely chopped mixed olives ( green and black) 2 tablespoons drained capers 2 tablespoons tomato paste 1/ 2 teaspoon crushed red pepper 3/ 4 cup coarsely chopped toasted walnuts Fresh chopped basil Freshly grated parmesan cheese

Servings: makes 6 servings Preparation time: 15 minutes Cooking time: about 20 minutes plus pasta

Cook pasta according to directions; drain. Heat oil in a large saucepan on medium. Add onion; cook 5 minutes or until softened. Add garlic; cook 1 more minute. Stir in tomatoes, olives, capers, tomato paste and red pepper; bring to a boil. Reduce to low heat; simmer 15 minutes, stirring occasionally. Toss with hot pasta. Sprinkle with walnuts; garnish with basil and parmesan, and serve.

Per serving: 481 calories, 14 grams protein, 17 grams fat ( 32 percent calories from fat), 2 grams saturated fat, 69 grams carbohydrate, no cholesterol, 389 milligrams sodium, 5 grams fiber.

Carb count: 4.5.