Healthy Asian Pasta Stir-Fry
Prep time
Total time
Serves: 4-6
  • - 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
  • - ¼ tsp cayenne pepper
  • - ¼ fresh pineapple, peeled, cored and cut into thick sticks
  • - salt and pepper to taste
  1. In a large pot of boiling water, cook the pasta until al dente according to the package directions; rinse under cold water an drain.
  2. While pasta is cooking, core and cut your pineapple into thick sticks.
  3. Whisk together flour, soy sauce, red wine vinegar and broth in a small bowl.
  4. In another small bowl, lightly beat egg and eggs whites.
  5. In a wok or large skillet, heat oil over medium-high heat. Add spinach and garlic and stir fry for about 3 minutes.
  6. Drizzle eggs into pan and cook, stirring constantly, for about 1 minute.
  7. Stir in tomatoes, cayenne pepper, and soy sauce mixture. Cook for about 2 minutes, then increase heat to high and bring to a boil.
  8. Add pasta and cook for 2-3 minutes or until heated through.
  9. Removed fro heat , add pineapple and toss gently to combine. Season with salt and pepper to taste.
Recipe by Family Fresh Meals at