Pasta Stir-Fry Recipe

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Pasta Stir-Fry Recipe

 

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Pasta Stir-Fry

 

Ingredients

1 lb penne or mostaccioli or radiatore,, uncooked
2 tsp cornstarch
3 tbsp low-sodium soy sauce
3 tbsp rice wine vinegar or white wine vi, negar
1 bouillon cube (chicken or vegetable, )
1 cup hot water
2 carrots, scraped and cut into 1/4
2 tsp vegetable oil
3 garlic cloves, minced
8 oz snow peas, stems removed
1/4 tsp hot red pepper flakes
1 freshly ground black pepper to tast, e



 

Preparation

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; 24.1 g Protein; 139 g
Carbohydrates; 5.7 g Fat; 195 mg Cholesterol; 826 mg Sodium. Calories
from Fat: 7%

Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)

 

 

Servings: 4

 

 

 

 


 

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