Healthy Asian Pasta Stir Fry
I am always looking for recipes with pineapple in them. As a whole, our family LOVES pineapple. While thumbing through my Shape magazine, I found this gem. I knew it was going to be a long shot with the girls, since red wine vinegar usually gives food a nice tang.
My foodie pallet loved these flavors meshed together. The sweet pineapple, tang of red wine vinegar, and the salty soy sauce did a beautiful breakdance on my tongue. My youngest, liked this one. She is an odd 2 year old, who is known to devour a whole jar of capers. So that was no surprise that she liked it.
My older daughter only ate the pineapple. I was happy they both tried it, and that one actually like it! This dish is packed with flavor, tons of healthy veggies and fruit, some filling pasta & protein. For you Weight Watchers out there…. only 8 “points plus” for 2.5 cups!
Healthy Asian Pasta Stir Fry
- In a large pot of boiling water, cook the pasta until al dente according to the package directions; rinse under cold water and drain.
- While pasta is cooking, core and cut your pineapple into thick sticks.
- Whisk together flour, soy sauce, red wine vinegar and broth in a small bowl.
- In another small bowl, lightly beat egg and eggs whites.
- In a wok or large skillet, heat oil over medium-high heat. Add spinach and garlic and stir fry for about 3 minutes.
- Drizzle eggs into pan and cook, stirring constantly, for about 1 minute.
- Stir in tomatoes, cayenne pepper, and soy sauce mixture. Cook for about 2 minutes, then increase heat to high and bring to a boil.
- Add pasta and cook for 2-3 minutes or until heated through.
- Removed from heat , add pineapple and toss gently to combine. Season with salt and pepper to taste.
Healthy Asian Pasta Stir-Fry
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Ingredients
- - 2 cups pasta use a hardy pasta such as radiatori or rigatoni
- - 2 tsp whole wheat flour
- - 2 tbsp low-sodium soy sauce
- - 3 tbsp red wine vinegar
- -1/4 cup low sodium vegetable or chicken broth
- - 1 egg plus 3 egg whites
- - 1 tbsp olive oil don't use extra virgin in this stir fry, it won't stand up to the heat and will end up presenting a bitter taste. If you don't have any, you can use canola or peanut oil instead
- - 4 cups baby spinach
- - 3 cloves garlic
- - 2 cups diced tomatoes
- - 1/4 tsp cayenne pepper
- - 1/4 fresh pineapple peeled, cored and cut into thick sticks
- - salt and pepper to taste
Instructions
- In a large pot of boiling water, cook the pasta until al dente according to the package directions; rinse under cold water an drain.
- While pasta is cooking, core and cut your pineapple into thick sticks.
- Whisk together flour, soy sauce, red wine vinegar and broth in a small bowl.
- In another small bowl, lightly beat egg and eggs whites.
- In a wok or large skillet, heat oil over medium-high heat. Add spinach and garlic and stir fry for about 3 minutes.
- Drizzle eggs into pan and cook, stirring constantly, for about 1 minute.
- Stir in tomatoes, cayenne pepper, and soy sauce mixture. Cook for about 2 minutes, then increase heat to high and bring to a boil.
- Add pasta and cook for 2-3 minutes or until heated through.
- Removed fro heat , add pineapple and toss gently to combine. Season with salt and pepper to taste.
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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It looks beautiful. I like the way how you explained this recipe.