|
Post by Tia on May 20, 2005 11:47:51 GMT -5
Vegetable-Pasta Stir-Fry
Serving Size : 4
6 ounces linguine -- broken up 1 tablespoon vegetable oil 2 cloves garlic -- minced 1 cup carrots -- thinly sliced 1 1/4 cups zucchini -- thinly sliced 1 medium onion -- chopped 15 ounces garbanzo beans, canned -- drained 3 medium tomatoes -- chopped 1/2 cup black pitted olives -- sliced 1/4 cup parsley -- chopped 1 teaspoon dried basil 1/4 cup parmesan cheese -- grated 3 tablespoons Brummel and Brown Spread cup
1. Cook linguine in boiling water according to package directions; drain. Keep warm.
2. Heat oil in wok. Stir-fry garlic for 15 seconds. Add carrots; stir-fry 2 mintues. Add zucchini, onion and celery; stiry-fry for 3 minutes or until vegetables are tender crisp.
3. Gently stir in garbanzo beans, tomatoes, olives, parsley and basil. Cover and cook 1-2 minutes or until thoughly heated.
3. Remove wok from heat. Add linguine, parmesan cheese and Brummel and Brown. Toss gently until mixture is coated.
4. Transfer to serving plates and sprinkle with mozzarella cheese.
Calories: 476.3 Fat grams: 14.0 Fiber grams: 9.5
W/W Points: 9
IF YOU OMIT THE MOZZARELLA CHEESE THE FOLLOWING APPLY:
Calories: 456.5 Fat grams: 12.8 Fiber grams: 9.5
W/W Points: 8
|
|