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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I don't eat shellfish, so I used imitation shrimp for this recipe. This recipe became one of my favorites the first time I tried it. It is low-fat and covers all 4 food groups. Ingredients:
1 lb ziti pasta or 1 lb other medium-shaped pasta, uncooked |
2 teaspoons vegetable oil, divided |
12 ounces frozen small shrimp, thawed |
3 medium carrots, thinly sliced |
1 bunch scallion, sliced |
1 lb asparagus, cut into 2 inch lengths |
1 cup fresh orange juice |
salt and pepper |
Directions:
1. Prepare pasta according to package directions.
2. While pasta is cooking, warm 1 teaspoon vegetable oil over high heat in a large skillet.
3. Stir-fry the shrimp until firm, opaque and lightly browned, about 3 minutes.
4. Remove and set aside.
5. Add the remaining teaspoon of vegetable oil to the pan and stir-fry the carrots for 2 minutes then add asparagus and scallions for another 3 to 4 minutes, until asparagus is tender-crisp.
6. When pasta is done, drain it well.
7. Combine all ingredients in the pasta pot and mix until warmed, about 2 minutes.
8. Season to taste with salt and pepper.
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