Pasta Stir-Fry

* Exported from MasterCook *

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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