Sesame-farfalle stir-fry

3 Servings

Ingredients

Quantity Ingredient
2 cups Uncooked farfalle pasta
3 tablespoons Low-sodium soy sauce
2 teaspoons White wine vinegar
2 teaspoons Honey
1 tablespoon Dark sesame oil
1 cup Thin red bell pepper strips
3 tablespoons Minced green onions
2 teaspoons Minced peeled gingerroot
1 large Garlic clove, minced
⅛ teaspoon Salt
1 teaspoon Sesame seeds, toasted

Directions

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@... on Jan 28, 1997.

Related recipes