Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 3 teaspoons | Olive Oil |
| 1 small | Onion; chopped |
| 1 \N | Carrot; julienned |
| 1 \N | Zucchini; julienned |
| 1 teaspoon | Garlic; finely chopped |
| 1 teaspoon | Fresh Ginger; finely chopped |
| 1 dash | Red Pepper Flakes |
| 8 ounces | Penne Pasta; cooked |
Heat the oil in a wok; add onions and carrots; stir-fry 2 minutes.
Add the zucchini, garlic, ginger and red pepper flakes, stirring and tossing to combine. Throw in the cooked pasta. Stir-fry 1 minute, or until everything is heated through and fragrant. Transfer to a big bowl, hop into bed and watch the news.
Per serving: 535 calories, 16 g protein, 98 g carbohydrate, 9 g fat, 1 g saturated fat, 19 mg sodium, 3 g fiber, no cholesterol.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA