Mediterranean stir-fry with angel hair pasta
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Canned crushed tomatoes |
| ½ | cup | Chopped, fresh basil |
| 2 | cloves | Garlic; crushed |
| ⅛ | teaspoon | Cayenne |
| Vegetable oil spray | ||
| 1 | small | Onion; sliced |
| 1 | medium | Eggplant; cubed |
| 1 | small | Zucchini; sliced |
| 1 | small | Red pepper; sliced |
| 4 | Artichoke hearts; quartered | |
| small | Loaf Italian bread | |
| ½ | pounds | Angel hair pasta |
| 3 | teaspoons | Sesame oil |
| Salt and pepper | ||
Directions
FOR SAUCE
FOR STIR-FRY
TO FINISH DISH
Prehaet oven to 350 degrees F. Place 3 to 4 quarts of water on to boil. Reserve 1 tablesppon of basil for garnish. In food processor or by hand, whisk together crushed tomatoes, garlic, cayenne and remaining basil. Set aside. Heat wok or skillet over medium-high heat and spray with vegetable oil. When wok is smoking, add onion and eggplant. Toss 2 minutes Add zucchini, bell pepper and artichoke hearts. Stir-fry 3-4 minutes. Add salt and pepper to taste. Toss and remove to a bowl. Pour reserved sauce over vegetables. PLace bread in oven to warm. Add pasta to boiling water and cook 1 minute if fresh, 5 minutes if dried or follow package directions. Drain. Add sesame oil to wok. When wok is smoking, add drained pasta. Toss well for 2 minutes - the pasta should be crisp. Divide pasta in 2 portions and place on individual plates. Spoon vegetables over top.Sprinkle with reserved basil. Serve with warm bread.
Nutritional info per serving: 734 cal; 26g pro, 140g carb, 10g fat (12%), 548mg sod Exchanges: 6.3 veg, 5.7 bread, 1⅕ fat Source: Dinner in Minutes, Miami Herald, 9/14/95 format: 8/9/96, Lisa Crawford