2 cup Uncooked farfalle pasta
3 tbsp Low-sodium soy sauce
2 tsp White wine vinegar
2 tsp Honey
1 tbsp Dark sesame oil
1 cup Thin red bell pepper strips
3 tbsp Minced green onions
2 tsp Minced peeled gingerroot
1 large Garlic clove, minced
1/8 tsp Salt
1 tsp Sesame seeds, toasted
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Cook pasta according to the package directions, omitting salt and fat. Drain and set aside.
Combine the soy sauce, wine vinegar, and honey in a small bowl; stir well, and set aside.
Heat oil in a large nonstick skillet over high heat. Add bell pepper, green onions, gingerroot, and garlic; saute 1 minute. Add pasta, soy sauce mixture, and salt; stir-fry 1 minute. Remove from heat; sprinkle with sesame seeds. Yield: 3 servings (serving size: 1 cup).
Per serving: 342 Calories; 6g Fat (17% calories from fat); 10g Protein; 61g Carbohydrate; 0mg Cholesterol; 580mg Sodium
NOTES : If you wish, mostaccioli or fusilli pasta can be used instead of farfalle.
Recipe by: Cooking Light, June 1995, page 106
Posted to MC-Recipe Digest V1 #454 by igor@digex.net on Jan 28, 1997.
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