Pasta stir-fry

 
                               PASTA STIR-FRY
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Penne or Mostaccioli
                         - or Radiatore, uncooked
    2       ts           Cornstarch
    3       tb           Low-sodium soy sauce
    3       tb           Rice wine vinegar
                         - or white wine vinegar
    1                    Bouillon cube
                         -(chicken or vegetable)
    1       c            Hot water
    2                    Carrots -- scraped and cut
                         - into 1/4-inch rounds
    2       ts           Vegetable oil
    3                    Garlic cloves -- minced
    8       oz           Snow peas, stems removed
      1/4   ts           Hot red pepper flakes
                         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; 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)
  
 
 
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