Mediterranean stir-fry with angel hair pasta

2 Servings

Ingredients

Quantity Ingredient
1½ cup Canned crushed tomatoes
½ cup Chopped, fresh basil
2 cloves Garlic; crushed
⅛ teaspoon Cayenne
Vegetable oil spray
1 small Onion; sliced
1 medium Eggplant; cubed
1 small Zucchini; sliced
1 small Red pepper; sliced
4 Artichoke hearts; quartered
small Loaf Italian bread
½ pounds Angel hair pasta
3 teaspoons Sesame oil
Salt and pepper

Directions

FOR SAUCE

FOR STIR-FRY

TO FINISH DISH

Prehaet oven to 350 degrees F. Place 3 to 4 quarts of water on to boil. Reserve 1 tablesppon of basil for garnish. In food processor or by hand, whisk together crushed tomatoes, garlic, cayenne and remaining basil. Set aside. Heat wok or skillet over medium-high heat and spray with vegetable oil. When wok is smoking, add onion and eggplant. Toss 2 minutes Add zucchini, bell pepper and artichoke hearts. Stir-fry 3-4 minutes. Add salt and pepper to taste. Toss and remove to a bowl. Pour reserved sauce over vegetables. PLace bread in oven to warm. Add pasta to boiling water and cook 1 minute if fresh, 5 minutes if dried or follow package directions. Drain. Add sesame oil to wok. When wok is smoking, add drained pasta. Toss well for 2 minutes - the pasta should be crisp. Divide pasta in 2 portions and place on individual plates. Spoon vegetables over top.Sprinkle with reserved basil. Serve with warm bread.

Nutritional info per serving: 734 cal; 26g pro, 140g carb, 10g fat (12%), 548mg sod Exchanges: 6.3 veg, 5.7 bread, 1⅕ fat Source: Dinner in Minutes, Miami Herald, 9/14/95 format: 8/9/96, Lisa Crawford

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