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StirCrazy! Pepper and Pear Pasta - repost

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this was posted to the list last year.

 

* Exported from MasterCook *

 

Red Pepper and Pear Pasta

 

Recipe By :Susan Jane Cheney, Stir Crazy (1998)

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon peanut or canola oil

1 large onion -- sliced into thin crescents

4 large cloves garlic -- minced

1 large carrot -- sliced thin

2 large red bell peppers -- cut into thin strips

2 teaspoons grated peeled fresh ginger

2 medium tomatoes -- sliced thin

2 large ripe pears -- peeled, cored, and sliced thin

Freshly ground black pepper -- to taste

Salt -- to taste

3/4 pound thin spaghetti -- or 1-lb

or linguine or udon, cooked al dente

2 tablespoons minced fresh cilantro

 

Set a wok over high heat. Pour the oil around the rim and swirl it to coat the

pan. Add the onion and stir-fry for 2 to 3 minutes, until translucent. Add the

garlic and carrot and stir-fry for about 2 minutes. Add the bell peppers and

ginger; continue to stir-fry for 2 to 3 minutes, until the vegetables are

tender.

 

Add the tomatoes and pears and cook, stirring, for about 3 minutes. Season with

pepper and salt. Add the pasta and toss with the sauce. Serve immediately,

garnished with the cilantro.

 

Source:

" Chapter: Oodles of Noodles "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 447 Calories; 5g Fat (10.9% calories from

fat); 13g Protein; 88g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 21mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 2 Vegetable; 1 Fruit; 1/2 Fat.

 

NOTES : This quick pasta dish to with a refreshing Asian taste twist to is

perfect autumn, when fall fruits mix with late-summer vegetable harvest.

[Calories: 482; Carbohydrates: 95 g; Total fat: 4 g; Protein: 14 g; Cholesterol:

0 g; Sodium: 26 mg]

 

Nutr. Assoc. : 4267 0 0 0 0 0 0 4421 0 0 1405 0 0

 

 

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