Stir-Fried Veggies with Pasta |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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We never feel like we're missing out on meat when this super supper is on the table. Not only is it a quick dinner to whip up on warm summer nights, but it is one of the meals that my husband requests most. —Tracy Holaday of Muncie, Indiana Ingredients:
2 cups uncooked spiral pasta |
2 medium carrots, julienned |
1 medium leek (white portion only), julienned |
2 small zucchini, julienned |
1 each medium sweet red, yellow and green pepper, cut into thin strips |
1 cup fresh green beans, cut into 1-inch pieces |
1 tablespoon olive oil |
1 tablespoon sesame oil |
2 tablespoons rice vinegar |
2 tablespoons honey |
1/2 teaspoon salt |
1/4 teaspoon chili powder |
1/4 teaspoon ground ginger |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet or wok, stir-fry the carrots, leek, zucchini, peppers and beans in hot olive oil for 3-4 minutes or until crisp-tender.
2. Drain pasta; add to the vegetable mixture. Drizzle with sesame oil. Stir-fry for 2 minutes. In a small bowl, combine the vinegar, honey, salt, chili powder and ginger. Pour over pasta mixture; toss to coat. Yield: 6 servings.
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