Asian Veggie Pasta Recipe
A simple and versatile summertime dish
Ingredients
- 6 Oz. Rotini Pasta, Cooked
- 1 1/2 Tbsp Sesame Oil
- 1/2 Cauliflower Head, Chopped
- 1 Bunch Small Carrots (or 3 Full Sized Carrots, Chopped)
- 2 Cups Sugar Snap Peas
- 2 Stalks Celery, Chopped
- 2 Green Onions, Chopped
- 1 2" Piece of Ginger, Peeled and diced
- 1/2 Cup Slivered Almonds
- 1/4 Cup Soy Sauce
- 1 tsp Oyster Sauce
- 1/2 Lime, Juiced
- 1/2 tsp Ginger Powder
- 1 Tbsp Rice Vinegar
- 2 Tbsp Fresh Cilantro, Chopped
- Chow Mein Noodles for an optional Garnish
Directions
- Heat up the sesame oil in a wok on medium high heat.
- Add in the chopped vegetables and the ginger. Cook for 4-5 minutes until just crisp tender.
- Mix in the slivered almonds. Remove from heat.
- In a separate bowl combine the soy sauce, oyster sauce, lime juice, ginger powder, rice vinegar, and cilantro.
- Add the sauce and the veggies into the pasta and mix well.
- Serve warm or chilled with chow mein noodles sprinkled over the top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 4 servings | |
| Calories 272 | |
| Calories from Fat 74 | 27% |
| Total Fat 8.59g | 11% |
| Saturated Fat 1.08g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 960mg | 40% |
| Potassium 346mg | 10% |
| Total Carbs 39.88g | 11% |
| Dietary Fiber 4.1g | 14% |
| Sugars 4.14g | 3% |
| Protein 9.35g | 15% |
