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Cavatelli and Vegetable Stir-Fry
Browse the recipe Cavatelli and Vegetable Stir-Fry
Cavatelli and Vegetable Stir-Fry
YIELD Makes 4 servings
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Although soy sauce is high in sodium, it can boost the flavor of dishes, such as this one, without adding a lot of calories and fat. It is sold in both regular and low-sodium versions.
INGREDIENTS
| 3/4 | cup uncooked cavatelli or elbow macaroni |
| Nonstick cooking spray | |
| 6 | ounces fresh snow peas, cut lengthwise into halves |
| 1/2 | cup thinly sliced carrot |
| 1 | teaspoon minced fresh ginger |
| 1/2 | cup chopped yellow or green bell pepper |
| 1/2 | cup chopped onion |
| 1/4 | cup chopped fresh parsley |
| 1 | tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves, crushed |
| 1 | tablespoon reduced-fat margarine |
| 2 | tablespoons water |
| 1 | tablespoon reduced-sodium soy sauce |
PREPARATION:
- Prepare cavatelli according to package directions, omitting salt; drain and set aside.
- Coat wok or large skillet with cooking spray; heat over medium-high heat. Add snow peas, carrot and ginger; stir-fry 2 minutes over medium-high heat. Add bell pepper, onion, parsley, oregano and margarine. Stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Stir in water and soy sauce. Stir in pasta; heat through.
This recipe appears in:
Vegetarian
NUTRITIONAL INFORMATION:
| Serving Size: | 1 cup stir-fry |
| Fiber | 3 g |
| Carbohydrate | 23 g |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 14 % |
| Calories | 130 |
| Protein | 5 g |
| Sodium | 175 mg |
DIETARY EXCHANGE:
| Fat | 1/2 |
| Vegetable | 1-1/2 |
| Starch | 1 |