| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Pasta | 3 | Servings | |
INGREDIENTS
| 2 | c | Uncooked farfalle pasta |
| 3 | tb | Low-sodium soy sauce |
| 2 | ts | White wine vinegar |
| 2 | ts | Honey |
| 1 | tb | Dark sesame oil |
| 1 | c | Thin red bell pepper strips |
| 3 | tb | Minced green onions |
| 2 | ts | Minced peeled gingerroot |
| 1 | lg | Garlic clove, minced |
| 1/8 | ts | Salt |
| 1 | ts | Sesame seeds, toasted |
INSTRUCTIONS
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.
A Message from our Provider:
“Jesus Christ! The answer is on everyone’s lips”