RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2469
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| Recipe Name: |
Pasta with Stir-Fried Vegetables |
| Source: |
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Submitted by: |
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Last Modified: |
2010-07-14
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pasta |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.83
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| # Sides Included: |
1 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1.5 Ounce(wt)s tomatoes, sun dried, oil-packed
2 Teaspoons basil, fresh
0.75 Pound pasta, linguine
1 Small onion, red 1/4 inch rings
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Directions:
Prepare asparagus. Wipe mushrooms and slice. Mix feta with tomatoes, basil and lemon juice. Set aside.
Boil water and cook pasta until al dente. Heat oil from tomatoes in a wok. Stir fry asparagus, then mushrooms, then onion, then beaten egg. Add to cheese mixture and toss with pasta.
Top with toasted pecans or pine nuts.
Serve over lettuce. |
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| Nutrition per Serving: |
| Calories: |
70 |
Total Carbs: |
1.8 |
Net Carbs: |
1.8 |
| Cholesterol: |
6.5 |
Fat: |
4.0 |
Protein: |
1.15 |
| Fiber: |
-0.02 |
Sodium: |
27.00 |
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