I never stir-fry, do you? This dish turned out really well, even though I changed a couple of things. I used regular white all-purpose flour instead of whole wheat, regular penne instead of whole wheat, and I left out the pineapple! I bought canned pineapple to use in this dish, but at the last minute I realized I bought crushed pineapple instead of chunks. I served a scoop of it on the side of each dish, in case we wanted to dip our forkfuls of pasta into it. To tell you the truth, this pasta is good without the pineapple! The next time I make it, I am totally leaving that out. Everyone really liked this.
Asian Pasta Stir-Fry
2 cups whole-wheat penne (I used regular penne)
2 tsp whole-wheat flour (I used white all-purpose flour)
2 tbsp low-sodium soy sauce
3 tbsp red wine vinegar
1/4 cup low-sodium chicken or vegetable broth (I used vegetarian chicken broth)
1 egg plus 3 egg whites
1 tbsp olive oil
4 cups baby spinach
3 cloves garlic, minced
2 cups chopped tomatoes
1/4 tsp crushed red pepper flakes
1/4 fresh pineapple, peeled, cored, and cut into thick sticks; or 1 1/4 cups canned pineapple chunks, drained
salt and freshly ground black pepper
1. In a large pot of boiling water, cook pasta until al dente according to package directions; rinse under cold water and drain.
2. Meanwhile, whisk together flour, soy sauce, red wine vinegar, and broth in a small bowl. In another small bowl, lightly beat egg and egg whites.
3. In a wok or large skillet, heat oil over medium-high. Add spinach and garlic and stir-fry for about 3 minutes. Drizzle eggs into pan and cook, stirring constantly, for about 1 minute. Stir in tomatoes, red pepper, and soy sauce mixture. Cook for 2 minutes, then increase heat to high and bring to a boil. Add pasta and cook for 2-3 minutes or until heated through.
4. Remove from heat, add pineapple, and toss gently to combine. Season with salt and pepper.
makes 4 servings
per serving (2.5 cups): 332 calories