| 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.
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