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Pasta Stir-Fry

 
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Certainly a quick, easy yet tasty week-night meal. I used sugar snap peas instead of snow peas, the sauce was thickened during the simmering, then coated vegetables and pasta. Delicious.

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

 

Ingredients

1 pound pasta, penne
or mostaccioli or radiatore, uncooked
2 teaspoons cornstarch
3 tablespoons soy sauce, tamari
3 tablespoons rice vinegar
or white wine vinegar
1 cup stock
vegetable
2 carrots
scraped and cut into 1/4inch rounds
*
2 teaspoons vegetable oil
3 garlic cloves
minced
*
1 teaspoon ginger
freshly minced
*
3 scallions, spring or green onions
thinly sliced
*
8 ounces snow pea pods
stems removed
¼ teaspoon red pepper flakes
*
black pepper
freshly ground, to taste
*

Directions

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 garlic, ginger and scallions, stirring constantly, and cook for about 40 seconds. Stir in carrots and sugar snap 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 hot.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 5079% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 794mg 33%
Total Carbohydrate 32g 32%
Dietary Fiber 5g 22%
Sugars g
Protein 37g
Vitamin A 108% Vitamin C 24%
Calcium 7% Iron 27%
* based on a 2,000 calorie diet How is this calculated?

 

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