Pasta Stir-Fry

1 lb Penne or Mostaccioli

- or Radiatore, uncooked 2 ts Cornstarch

3 tb Low-sodium soy sauce

3 tb Rice wine vinegar

- or white wine vinegar 1 Bouillon cube

-(chicken or vegetable) 1 c Hot water

2 Carrots -- scraped and cut

- into 1/4-inch rounds 2 ts Vegetable oil

3 Garlic cloves -- minced

8 oz Snow peas, stems removed

1/4 ts Hot red pepper flakes

Freshly ground black pepper -to taste

Cook pasta according to package directions. While pasta is cooking, in a small bowl, stir together the cornstarch, soy sauce, vinegar, bouillon cube and hot water. Set aside. In a large skillet or wok, warm the vegetable oil over medium-high heat. Add carrots, garlic and snow peas and stir-fry until vegetables are tender. Lower heat to medium-low and stir in the hot red pepper flakes and soy sauce mixture. When pasta is done, drain well. Add pasta to stir-fry mixture. Bring to a boil. Lower heat, cover and cook until pasta is heated through. Season to taste with freshly ground black pepper. Serve immediately. Each serving provides: 713 Calories; 24.1 g Protein; 139 g Carbohydrates; 5.7 g Fat; 195 mg Cholesterol;

826 mg Sodium. Calories from Fat: 7%

Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)