Pasta Stir-Fry

The indredients are:
1 lb Penne or Mostaccioli or Radiatore, uncooked 2 tsp Cornstarch 3 tbsp Low-sodium soy sauce 3 tbsp Rice wine vinegar or white wine vinegar 1 Bouillon cube (chicken or vegetable) 1 cup Hot water 2 Carrots, scraped and cut into 1/4-inch rounds 2 tsp Vegetable oil 3 Garlic cloves, minced 8 oz Snow peas, stems removed 1/4 tsp Hot red pepper flakes Freshly ground black pepper to taste

The recipe yield is:
4 Servings

Info:
Cook pasta according to package directions. While pasta is cooking, in a small bowl, stir together the cornstarch, soy sauce, vinegar, bouillon cube and hot water. Set aside. In a large skillet or wok, warm the vegetable oil over medium-high heat. Add carrots, garlic and snow peas and stir-fry until vegetables are tender. Lower heat to medium-low and stir in the hot red pepper flakes and soy sauce mixture. When pasta is done, drain well. Add pasta to stir-fry mixture. Bring to a boil. Lower heat, cover and cook until pasta is heated through. Season to taste with freshly ground black pepper. Serve immediately. Each serving provides: 713 Calories; 24.1 g Protein; 139 g Carbohydrates; 5.7 g Fat; 195 mg Cholesterol; 826 mg Sodium. Calories from Fat: 7% Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)

Note:
Pasta; Stir-Fry; Meatless

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