1 lb Penne or Mostaccioli

or Radiatore, uncooked 2 ts Cornstarch

3 tb Low sodium soy sauce

3 tb Rice wine vinegar

or white wine vinegar 1 Bouillon cube

(chicken or vegetable) 1 c Hot water

2 Carrots scraped and cut

into 1/4 inch rounds 2 ts Vegetable oil

3 Garlic cloves minced

8 oz Snow peas, stems removed

1/4 ts Hot red pepper flakes

Freshly ground black pepper to taste

Cook pasta according to package directions. While pasta is cooking, in a small bowl, stir together the cornstarch, soy sauce, vinegar, bouillon cube and hot water. Set aside. In a large skillet or wok, warm the vegetable oil over medium high heat. Add carrots, garlic and snow peas and stir fry until vegetables are tender. Lower heat to medium low and stir in the hot red pepper flakes and soy sauce mixture. When pasta is done, drain well. Add pasta to stir fry mixture. Bring to a boil. Lower heat, cover and cook until pasta is heated through. Season to taste with freshly ground black pepper. Serve immediately. Each serving provides: 713 Calories; 24.1 g Protein; 139 g Carbohydrates; 5.7 g Fat; 195 mg Cholesterol;

826 mg Sodium. Calories from Fat: 7%

Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)