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Pasta & Walnut Stir-Fry

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

5 min

Ready

25 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
8 ounces angel hair pasta
or cappellini, uncooked
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3 tablespoons soy sauce, tamari
low sodium
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2 tablespoons vegetable oil
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1 teaspoon sugar
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teaspoon red pepper flakes
hot
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1 tablespoon vegetable oil
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2 large carrots
thinly sliced
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1 each sweet red bell peppers
red or yellow, ribs and seeds removed, cut into small strips
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¾ cup walnuts
toasted, divided
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½ small red onion
thinly sliced
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4 ounces snow pea pods
fresh
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4 each mushrooms
fresh, sliced
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¼ cup water
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g angel hair pasta
or cappellini, uncooked
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45 ml soy sauce, tamari
low sodium
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3E+1 ml vegetable oil
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5 ml sugar
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0.6 ml red pepper flakes
hot
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15 ml vegetable oil
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2 large carrots
thinly sliced
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1 each sweet red bell peppers
red or yellow, ribs and seeds removed, cut into small strips
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177 ml walnuts
toasted, divided
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0.5 small red onion
thinly sliced
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115.6 ml/g snow pea pods
fresh
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4 each mushrooms
fresh, sliced
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59 ml water
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Directions

Prepare pasta according to package directions.

While pasta is cooking, in a small bowl, combine soy sauce, vegetable oil, sugar and red pepper flakes.

Heat oil in a medium skillet over high heat.

Add carrots, pepper, walnuts, onion, snow peas and mushrooms.

Stir-fry 1 minute. Add water. Cook and stir 3 minutes longer.

Add pasta and toss to mix. Add soy sauce mixture; toss well and serve.

*To toast walnuts: In small skillet, heat 1 teaspoon vegetable oil.

Add walnuts and cook and stir until browned, about 3 to 4 minutes.

Serves 4 to 6.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 266g (9.4 oz)
Amount per Serving
Calories 49345% from fat
 % Daily Value *
Total Fat 24g 38%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 711mg 30%
Total Carbohydrate 19g 19%
Dietary Fiber 6g 23%
Sugars g
Protein 31g
Vitamin A 125% Vitamin C 157%
Calcium 6% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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