Pasta & walnut stir-fry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Angel Hair or Cappellini uncooked |
| 3 | tablespoons | Low-sodium soy sauce |
| 2 | tablespoons | Vegetable oil |
| 1 | teaspoon | Sugar |
| ⅛ | teaspoon | Hot red pepper flakes |
| 1 | tablespoon | Vegetable oil |
| 2 | larges | Carrots; thinly sliced |
| 1 | Red or yellow bell pepper ribs and seeds removed, cut into small strips | |
| ¾ | cup | Toasted walnuts;* divided |
| ½ | small | Red onion; thinly sliced |
| 4 | ounces | Fresh snow peas |
| 4 | Fresh mushrooms, sliced | |
| ¼ | cup | Water |
Directions
Prepare pasta according to package directions. While pasta is cooking, in a small bowl, combine soy sauce, vegetable oil, sugar and red pepper flakes.
Heat oil in a medium skillet over high heat. Add carrots, pepper, walnuts, onion, snow peas and mushrooms. Stir-fry 1 minute. Add water. Cook and stir 3 minutes longer. Add pasta and toss to mix. Add soy sauce mixture; toss well and serve.
*To toast walnuts: In small skillet, heat 1 teaspoon vegetable oil.
Add walnuts and cook and stir until browned, about 3 to 4 minutes.
Serves 4 to 6
Each serving provides: 387 Calories; 9⅘ g Protein; 46⅘ g Carbohydrates; 18⅗ g Fat; 0 mg Cholesterol; 441 mg Sodium. Calories from Fat: 43%
Copyright National Pasta Association () (Reprinted with permission)