Pasta with Pecans & Roasted Red Peppers

12 ounces whole wheat spaghetti
1 t olive oil
3 cloves garlic, minced
4 ounces canned roasted red peppers
¼ cup pecans
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
¼ cup Parmesan

Cook the pasta in a large pot of boiling salted water until tender, but firm to the bite. Sauté garlic in olive oil for 1 minute; stir and watch constantly so the garlic doesn’t burn. Add the remaining ingredients except the Parmesan and heat until warmed. Toss in the spaghetti and top with the Parmesan.

Number of Servings: 4

Recipe submitted by SparkPeople user BARBSHAKESPEARE.