Mediterranean Stir-fry With Angel Hair Pasta Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
FOR SAUCE
1 1/2 cup: Canned crushed tomatoes,
1/2 cup: Chopped, fresh basil
2 centiliter: Garlic, crushed
1/8 tsp: Cayenne,
FOR STIR-FRY
Vegetable oil spray,
1 small: Onion, sliced
1 medium: Eggplant, cubed
1 small: Zucchini, sliced
1 small: Red pepper, sliced
4: Artichoke hearts, quartered
TO FINISH DISH
sm Loaf Italian bread,
1/2 lbs: Angel hair pasta,
3 tsp: Sesame oil,
Salt and pepper,
Directions:
Prehaet oven to 350 degrees F. Place 3 to 4 quarts of water on to
boil. Reserve 1 tablesppon of basil for garnish. In food processor or
by hand, whisk together crushed tomatoes, garlic, cayenne and
remaining basil. Set aside. Heat wok or skillet over medium-high heat
and spray with vegetable oil. When wok is smoking, add onion and
eggplant. Toss 2 minutes Add zucchini, bell pepper and artichoke
hearts. Stir-fry 3-4 minutes. Add salt and pepper to taste. Toss and
remove to a bowl. Pour reserved sauce over vegetables. PLace bread
in oven to warm. Add pasta to boiling water and cook 1 minute if
fresh, 5 minutes if dried or follow package directions. Drain. Add
sesame oil to wok. When wok is smoking, add drained pasta. Toss well
for 2 minutes - the pasta should be crisp. Divide pasta in 2 portions
and place on individual plates. Spoon vegetables over top.Sprinkle
with reserved basil. Serve with warm bread.
Nutritional info per serving: 734 cal; 26g pro, 140g carb, 10g fat
(12%), 548mg sod Exchanges: 6.3 veg, 5.7 bread, 1.2 fat
Source: Dinner in Minutes, Miami Herald, 9/14/95 format: 8/9/96, Lisa
Crawford
Source from luhu.jp
boil. Reserve 1 tablesppon of basil for garnish. In food processor or
by hand, whisk together crushed tomatoes, garlic, cayenne and
remaining basil. Set aside. Heat wok or skillet over medium-high heat
and spray with vegetable oil. When wok is smoking, add onion and
eggplant. Toss 2 minutes Add zucchini, bell pepper and artichoke
hearts. Stir-fry 3-4 minutes. Add salt and pepper to taste. Toss and
remove to a bowl. Pour reserved sauce over vegetables. PLace bread
in oven to warm. Add pasta to boiling water and cook 1 minute if
fresh, 5 minutes if dried or follow package directions. Drain. Add
sesame oil to wok. When wok is smoking, add drained pasta. Toss well
for 2 minutes - the pasta should be crisp. Divide pasta in 2 portions
and place on individual plates. Spoon vegetables over top.Sprinkle
with reserved basil. Serve with warm bread.
Nutritional info per serving: 734 cal; 26g pro, 140g carb, 10g fat
(12%), 548mg sod Exchanges: 6.3 veg, 5.7 bread, 1.2 fat
Source: Dinner in Minutes, Miami Herald, 9/14/95 format: 8/9/96, Lisa
Crawford
Source from luhu.jp