Here is a pic of the Asian Pasta Stir Fry from Women's Health Magazine |
Serves 4 (you can double everything to make more. I doubled and it served 6 or more)
prep time 20 minutes
total time 30 minutes
ingredients:
1 small onion
2 cups whole-wheat or whole grain penne
2 tsp whole wheat flour
2 tsp low sodium soy sauce
3 tsp red wine vinegar
1/4 cup low sodium chicken broth
1 egg plus 3 egg whites
1 Tbs canola oil
4 cups baby spinach
3 cloves minced garlic
2 cups chopped tomatoes (use canned its cheaper and drain them)
1/4 tsp crushed red pepper
1 & 1/4 cups canned pineapple chunks drained
salt and pepper to taste
1. cook pasta until al dente and then rinse under cold water and drain and put aside
2. while pasta cooks whisk together flour, soy sauce, red wine vinegar, and broth in small bowl
3. In another small bowl lightly beat egg and egg whites
4. In a large skillet heat oil on medium high heat. Add spinach, garlic, and small chopped onion and stir fry for about 3 minutes. Drizzle eggs into pan and continue to stir mixture as they cook. About 1 minute later add tomatoes, red pepper, and then soy sauce mixture. Cook for 2 minutes and bring to a boil.
5. Add pasta and cook in skillet for about 3 minutes so pasta is heated
6. Remove from heat and toss pineapple in and then add salt and pepper to taste.
* This is a vegetarian dish but I added already cooked chicken strips when I added my pasta to the mixture on the heat so you can do that too if you wish to add some meat
1 serving is 2 cups and its 8 points on Weight Watchers points plus! Enjoy!
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