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Mediterranean Stir-Fry with Angel Hair Pasta

 

60

Yield

6

servings

Prep

20

min

Cook

30

min

Ready

1

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

Sauce
1 ½ cups tomatoes
crushed
½ cup basil
chopped
*
2 cloves garlic
crushed
teaspoon cayenne pepper sauce
*
Stirfry
1 small onions
sliced
1 medium eggplant
cubed
*
1 small zucchini
sliced
1 small sweet red bell peppers
4 each artichoke hearts
quartered
*
½ pound angel hair pasta
3 teaspoons sesame oil

Directions

Preheat oven to 350℉ (180℃).

Place 3 to 4 quarts of water on to boil.

Reserve 1 tablesppon of basil for garnish.

In food processor or by hand, whisk together crushed tomatoes, garlic, cayenne and remaining basil.

Set aside.

Heat wok or skillet over medium-high heat and spray with vegetable oil.

When wok is smoking, add onion and eggplant.

Toss 2 minutes Add zucchini, bell pepper and artichoke hearts.

Stir-fry 3 to 4 minutes. Add salt and pepper to taste.

Toss and remove to a bowl.

Pour reserved sauce over vegetables.

Place bread in oven to warm.

Add pasta to boiling water and cook 1 minute if fresh, 5 minutes if dried or follow package directions.

Drain. Add sesame oil to wok. When wok is smoking, add drained pasta.

Toss well for 2 minutes the pasta should be crisp.

Divide pasta in 2 portions and place on individual plates.

Spoon vegetables over top.

Sprinkle with reserved basil. Serve with warm bread.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 18315% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 10%
Sugars g
Protein 12g
Vitamin A 16% Vitamin C 44%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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