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Healthy Asian Pasta Stir-Fry

Prep Time15 minutes
Total Time15 minutes
Servings: 4 -6

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.