Citrus Pappardelle Stir-Fry Recipe

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Citrus Pappardelle Stir-Fry Recipe

(Low-Fat Pasta Recipe)

Ingredients:  Serves 4

175 g (6 oz) pappardelle or ribbon pasta

1 vegetable stock cube

150 ml ( pint) orange juice

8 scallions

1 garlic clove, crushed

1 red capsicum, seeded and finely sliced

115 g (4 oz) mange tout

1 x 2.5 cm (1 inch) piece fresh ginger, peeled and finely chopped

2 teaspoons light soy sauce

juice of 1 lemon

salt and freshly ground black pepper

 

Method:

Cook the pasta in a pan of boiling water containing the vegetable stock cube.  Drain, return the pasta to the pan and pour the orange juice over.  Heat a non-stick wok or large frying pan.  Add the onions and garlic with the pepper and dry-fry for 1-2 minutes.  Add the mange tout and ginger and continue to cook over a high heat for a further minute.  Pour in the pasta and juice, add the soy and lime juice and toss all the ingredients together.  Season with black pepper and a little salt if required.  Once the pasta is heated through, transfer to a warmed serving dish and serve immediately.

 

Note:  Adding pasta to a stir-fry helps to bulk out the ingredients without adding fat.  This is an ideal way of using up packet ends of all types of pasta.

 

Nutrient Value Per Serving:

199 calories

1.6 g total fat

 

More on All Pasta and Grains Recipes

 

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