Pasta stir-fry

Yield: 4 Servings

Measure Ingredient
1 pounds Penne or Mostaccioli or Radiatore, uncooked
2 teaspoons Cornstarch
3 tablespoons Low-sodium soy sauce
3 tablespoons Rice wine vinegar or white wine vinegar
1 \N Bouillon cube (chicken or vegetable)
1 cup Hot water
2 \N Carrots; scraped and cut into 1/4-inch rounds
2 teaspoons Vegetable oil
3 \N Garlic cloves; minced
8 ounces Snow peas, stems removed
¼ teaspoon Hot red pepper flakes
\N \N Freshly ground black pepper to taste

Cook pasta according to package directions. While pasta is cooking, in a small bowl, stir together the cornstarch, soy sauce, vinegar, bouillon cube and hot water. Set aside.

In a large skillet or wok, warm the vegetable oil over medium-high heat. Add carrots, garlic and snow peas and stir-fry until vegetables are tender. Lower heat to medium-low and stir in the hot red pepper flakes and soy sauce mixture.

When pasta is done, drain well. Add pasta to stir-fry mixture. Bring to a boil. Lower heat, cover and cook until pasta is heated through.

Season to taste with freshly ground black pepper. Serve immediately.

Each serving provides: 713 Calories; 24⅒ g Protein; 139 g Carbohydrates; 5.7 g Fat; 195 mg Cholesterol; 826 mg Sodium. Calories from Fat: 7%

Copyright National Pasta Association () (Reprinted with permission)

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