Yield: 4 Servings
|1 pounds||Penne or Mostaccioli or Radiatore, uncooked|
|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)