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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the American Diabetes Association. Penne pasta is a welcome surprise in this meatless Asian stir-fry. cornstarch or arrowroot powder, lite soy sauce rice vinegar, chicken broth, canola oil, carrots garlic cloves, fresh snow peas, red pepper flakes, cooked penne pasta, fresh ground pepper and salt to taste cvt Ingredients:
2 tsp cornstarch or arrowroot flour |
3 tbsp reduced sodium soy sauce |
3 tbsp rice vinegar |
1 cup low-fat, low-sodium chicken broth |
2 tsp canola oil |
2 large carrots, thinly sliced |
3 garlic cloves, minced |
1 cup fresh snow peas, trimmed |
1/4 tsp red pepper flakes |
12 oz (to make 6 cups cooked) dry penne pasta |
1 salt and pepper to taste |
Directions:
1. Combine the first four ingredients and set aside.
2. Heat the oil in a large skillet or wok over high heat. Add the carrots and garlic and stir-fry for 5 minutes.
3. Add the snow peas, lower heat to medium low, and add the red pepper flakes and sauce. Add the pasta to the wok, bring to a boil, and cook for 2 minutes.
4. Season with pepper and salt and serve.
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