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Mediterranean stir-fry with angel hair pasta
Artist: _ Yield: 2
Categories: Mediterranean, Pastas & Noodles, Stir-fry, Vegetables, Vegetarian Rating: 0
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Ingredients:
FOR SAUCE
1 1/2 cupCanned crushed tomatoes
1/2 cupChopped, fresh basil
2 clGarlic, crushed
1/8 tspCayenne
FOR STIR-FRY
Vegetable oil spray
1 smallOnion, sliced
1 medEggplant, cubed
1 smallZucchini, sliced
1 smallRed pepper, sliced
4 Artichoke hearts, quartered
TO FINISH DISH
Sm Loaf Italian bread
1/2 lbsAngel hair pasta
3 tspSesame oil
Salt and pepper
Procedures:
1Prehaet oven to 350 °F.
2Place 3 to 4 quarts of water on to boil.
3Reserve 1 tablesppon of basil for garnish.
4In food processor or by hand, whisk together crushed tomatoes, garlic, cayenne and remaining basil.
5Set aside.
6Heat wok or skillet over medium-high heat and spray with vegetable oil.
7When wok is smoking, add onion and eggplant.
8Toss 2 minutes add zucchini, bell pepper and artichoke hearts.
9Stir-fry 3-4 minutes.
10Add salt and pepper to taste.
11Toss and remove to a bowl.
12Pour reserved sauce over vegetables.
13Place bread in oven to warm.
14Add pasta to boiling water and cook 1 minute if fresh, 5 minutes if dried or follow package directions.
15Drain.
16Add sesame oil to wok.
17When wok is smoking, add drained pasta.
18Toss well for 2 minutes - the pasta should be crisp.
19Divide pasta in 2 portions and place on individual plates.
20Spoon vegetables over top.sprinkle with reserved basil.
21Serve with warm bread.
22nutritional info per serving: 734 cal; 26g pro, 140g carb, 10g fat (12%), 548mg sod exchanges: 6.3 veg, 5.7 bread, 1.2 fat