Lunch

Asian Veggie Pasta is for Lunch.

Asian Veggie Pasta takes 10 minutes to prepare.

Asian Veggie Pasta takes 20 minutes to cook.

Asian Veggie Pasta makes 3 servings.

The ingredients for Asian Veggie Pasta are:

1 lg. Zucchini, diced
1 medium Onion, sliced
1/2 medium Geen Bell Pepper, diced
1 T. minced Garlic
1 T. Butter**
1 T. Extra Virgin Olive Oil

2 T. Soy Sauce
1 tsp.Ground Ginger
2 tsp. Honey
1/2 tsp.Vinegar
3 drops Sesame Oil (abt.1/4 tsp.)
3 dashes Red Hot Hot Sauce (abt. 1/4 tsp.)

6 oz uncooked Angle Hair Pasta** (3 servings)

Here is how you make Asian Veggie Pasta:

Start water for pasta. Cook 1-2 minutes less than box directions or until just slightly under done.Meanwhile, Over Medium heat, place butter and EVOO in non-stick large skillet, until butter is melted and starts to foam. Add veggies and cook until veggies are tender, stirring occasionally. Remove from pan. (first 6 ingredients)Turn heat down to low. Add next 6 ingredients to pan, stir to combine and bring to slow simmer. Drain pasta and add, with veggies, to soy sauce mixture in skillet. Let cook, while turning to coat, about 2 minutes.Makes 3 Servings (of 1C. each pasta and veggies)**Feel free to use all EVOO instead of butter. As well as Whole Wheat Pasta for more nutritionNumber of Servings: 3Recipe submitted by SparkPeople user GOLDDUSTMOMMY.

The nutritional information for Asian Veggie Pasta is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 344.7

• Total Fat: 10.1 g
• Cholesterol: 10.1 mg
• Sodium: 670.9 mg
• Total Carbs: 54.1 g
• Dietary Fiber: 4.8 g
• Protein: 10.3 g

Asian Veggie Pasta is Asian cuisine.

The dietary needs meet for Asian Veggie Pasta is Vegetarian