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Stir-Fried Veggies With Pasta Recipe

Photo by: Taste of Home

66% would make again

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We never feel like we're missing out on meat when this super supper is on the table. Not only is it a quick dinner to whip up on warm summer nights, but it is one of the meals that my husband requests most. —Tracy Holaday of Muncie, Indiana

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6 Servings
Prep/Total Time: 30 min.

Ingredients

2 cups uncooked spiral pasta
2 medium carrots, julienned
1 medium leek (white portion only), julienned
2 small zucchini, julienned
1 each medium sweet red, yellow and green pepper, cut into thin strips
1 cup fresh green beans, cut into 1-inch pieces
1 tablespoon Crisco® Extra Virgin Olive Oil or Canola Oil
1 tablespoon sesame oil
2 tablespoons rice vinegar
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon ground ginger

Directions

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet or wok, stir-fry the carrots, leek, zucchini, peppers and beans in hot olive oil for 3-4 minutes or until crisp-tender.
Drain pasta; add to the vegetable mixture. Drizzle with sesame oil. Stir-fry for 2 minutes. In a small bowl, combine the vinegar, honey, salt, chili powder and ginger. Pour over pasta mixture; toss to coat. Yield: 6 servings.

Nutritional Analysis: One serving (1-1/2 cups) equals 210 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 218 mg sodium, 37 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 fat.

Stir-Fried Veggies With Pasta published in Light & Tasty August/September 2004, p40

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This pasta is perfect for vegetarians and hearty enough for carnivores.

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