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June 26, 2008

Heathy Recipe: Pasta Stirfry with Citrus and Asparagus

Don't let making dinner slow you down this summer!  This pasta stirfy is one healthy recipe that makes a quick and easy second dish out of leftover pasta. Serve it fresh and hot, or pack it for a picnic. Either way, it's healthy eating for the family on the go!

Serves 4

1 lb. leftover or fresh medium-sized pasta (Zita shown right)
2 tsp. vegetable oil, divided
12 oz. fresh shrimp or frozen small shrimp, thawed
3 medium carrots, thinly sliced on diagonal
1 bunch scallions, sliced
1 lb. asparagus, cut diagonally into 2-inch lengths
1 cup fresh orange juice
Salt and pepper to taste

Use leftover pasta if you have some. If not, prepare pasta according to package directions. While pasta is cooking, warm 1 teaspoon vegetable oil over high heat in a large non-stick wok or skillet.

Stir-fry the shrimp until firm, opaque and lightly browned, about 3 minutes. Remove and set aside. Add the remaining teaspoon of vegetable oil to the pan and stir-fry the carrots for 2 minutes. Add the asparagus and scallions and stir-fry for another 3 to 4 minutes, until asparagus is tender-crisp.

When pasta is done, drain it well. Add pasta, shrimp and orange juice to skillet and toss until hot, about 2 minutes. Season to taste with salt and pepper and transfer to a serving bowl. Serve immediately or chill and serve cold later.

Recipe from the National Pasta Association

Posted by Laura on June 26, 2008 | Permalink



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Comments

I found a great blog article about summer weight loss. http://weightcontrolinfo.com/2008/06/25/summer-weight-loss-5-nutrition-tips/

Posted by: Sam | Jun 26, 2008 2:54:57 PM

I reakon the key to asparagus is to not cook for too long to keep crisp. Massive fan!

Posted by: Lose weight for life | Jun 28, 2008 2:34:38 AM

Sam thanks.

Posted by: kristy | Mar 11, 2009 8:50:25 PM

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