- 2 tablespoons crushed walnuts
- 1 pound linguine pasta
- 2 large red bell peppers, thinly sliced
- 4 large scallions, sliced
- 2 cups reduced-sodium, fat-free chicken broth
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 1 tablespoon plus 1 teaspoon honey
- ½ teaspoon cayenne pepper
- 1 teaspoon salt (optional)
- 2 teaspoons olive oil
- 6 large cloves garlic, thinly sliced
- Preheat an 8-inch nonstick skillet over medium heat. Add the walnuts and cook, stirring frequently, for 1 to 2 minutes, or until lightly toasted. Transfer the nuts to a plate to cool.
- Place the broth, vinegar, honey, cayenne pepper, and salt, if desired, in a small bowl, and stir to mix. Set aside.
- Bring a 4-quart pot of water to a rolling boil. Add the pasta, and cook according to package directions.
- While the water is heating up, coat a 12-inch nonstick skillet with cooking spray, add the oil, and preheat over medium heat. Add the garlic and cook, stirring often, for 2 minutes, or until soft but not brown.
- Increase the heat to high, and add the red bell peppers and half of the broth mixture to the skillet. Bring to a boil; then reduce the heat to low, cover, and simmer for 10 minutes. Stir in the scallions and the remaining broth mixture, and continue to simmer for 2 to 3 minutes, or until the peppers are just soft.
- Drain the pasta, and add it to the skillet along with the toasted walnuts. Toss to mix well.
- Spoon the pasta into individual serving dishes, and serve immediately.