Pasta and Walnut Stir-Fry

8 oz Angel Hair or Cappellini

-- uncooked 3 tb Low-sodium soy sauce

2 tb Vegetable oil

1 t Sugar

1/8 ts Hot red pepper flakes

1 tb Vegetable oil

2 lg Carrots -- thinly sliced

1 Red or yellow bell pepper

-- ribs and seeds removed, -- cut into small strips 3/4 c Toasted walnuts -- * divided

1/2 sm Red onion -- thinly sliced

4 oz Fresh snow peas

4 Fresh mushrooms, sliced

1/4 c Water

Prepare pasta according to package directions. While pasta is cooking, in a small bowl, combine soy sauce, vegetable oil, sugar and red pepper flakes. Heat oil in a medium skillet over high heat. Add carrots, pepper, walnuts, onion, snow peas and mushrooms. Stir-fry 1 minute. Add water. Cook and stir 3 minutes longer. Add pasta and toss to mix. Add soy

sauce mixture; toss well and serve. *To toast walnuts: In small skillet, heat 1 teaspoon vegetable oil. Add walnuts and cook and stir until browned, about 3 to 4 minutes. Serves 4 to 6 Each serving provides: 387 Calories; 9.8 g Protein; 46.8 g Carbohydrates; 18.6 g Fat; 0 mg Cholesterol;

441 mg Sodium. Calories from Fat: 43%

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