Spring Pasta Stir-Fry
This colorful stir-fry is a light main-dish meal, just right for any night of the week.
- 1 package (12 ounces) uncooked fettuccini noodles
- 1 large carrot, peeled and cut into julienne strips
- 1 small yellow summer squash, cut into julienne strips
- 1 small zucchini, cut into julienne strips
- 3 plum tomatoes, seeded and cut into strips
- 2 tablespoons olive oil, divided
- 2 garlic cloves, pressed
- 3/4 teaspoon salt, divided
- 1/4 cup snipped fresh basil leaves
- 1/4 teaspoon coarsely ground black pepper
- 1 ounce shaved fresh Parmesan cheese
In Executive (8-qt./7.6-L) Stockpot, cook pasta according to package directions; drain. Return pasta to stockpot; keep warm.
Meanwhile, prepare vegetables. Using Julienne Peeler, cut carrot, yellow squash and zucchini into long julienne strips. Slice tomatoes in half lengthwise and remove seeds using Core & More; slice tomatoes into 1/4-inch strips.
Heat Stir-Fry Skillet over medium heat. Add 1 tablespoon of the oil and garlic pressed with Garlic Press; cook and stir 2-3 minutes or until garlic is softened and begins to brown. Add carrot, yellow squash, zucchini, tomatoes and 1/4 teaspoon of the salt; stir-fry 1-2 minutes or until vegetables are crisp-tender.
Add remaining oil, remaining salt, basil and black pepper to pasta; toss gently. To serve, spoon pasta into serving bowl; top with vegetable mixture. Sprinkle with Parmesan cheese. Serve immediately.
- 8 servings
Nutrients per serving:
Calories 180, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 26 g, Protein 7 g, Sodium 360 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
1 1/2 starch, 1/2 vegetable, 1 fat (1 1/2 carb)
For a special touch, slice basil leaves into thin ribbons or strips called "chiffonade" [shif-un-NAHD]. Stack the basil leaves and roll them up into a tight cylinder. Using the Chef's Knife, slice the roll crosswise into thin strips. This technique can be used for lettuce leaves as well.
Use the Vegetable Peeler to shave the Parmesan cheese into thin pieces.
For a heartier main dish, 2 cooked chicken breast halves, cut into 1/4-inch strips, can be added to the vegetable mixture, if desired.