STIR-FRIED VEGGIES WITH PASTA

Stir-Fried Veggies with Pasta image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

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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

Steps:

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., 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.

Nutrition Facts : Calories 210 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges