Cavatelli and Vegetable Stir-Fry
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.
Makes 4 servings
|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|
|1||tablespoon reduced-sodium soy sauce|
- 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.
|Serving Size:||1 cup stir-fry|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||14 %|
Check out more recipes for Vegetarian