Hands-On Time: 20 minutes
Total Time: 20 minutes
Yield: Serves 6
2 tablespoons rice vinegar
2 tablespoons thawed pineapple-orange juice concentrate
2 teaspoons minced shallots
2 teaspoons fresh lemon juice
1 teaspoon arrowroot starch
1 teaspoon Worcestershire sauce
1 teaspoon agave syrup
2 cloves garlic, peeled and minced
1 teaspoon olive oil
1/2 cup diced onion
1 cup julienned carrots
1 cup julienned yellow bell pepper
1 cup julienned red bell pepper
3 cups small broccoli florets
1 cup chopped savoy cabbage
3/4 cup snow peas
1 (13.25-ounce) package whole-grain spaghetti, cooked
1. In a food processor or blender, combine vinegar, juice concentrate, shallots, lemon juice, arrowroot, Worcestershire, agave syrup, and garlic; process until smooth.
2. Heat a wok or large nonstick skillet coated with cooking spray over medium-high heat until hot; add the olive oil. Add onion and stir-fry for 5 minutes. Add carrots, bell peppers, broccoli, and cabbage; stir-fry another minute. Cover pan and cook for 2 more minutes.
3. Add vinegar mixture and snow peas to skillet. Bring mixture to a boil; cook uncovered for 30 seconds, stirring constantly. Add cooked pasta and toss to mix.
Per Serving: Calories: 336 | Fat: 4 g | Saturated fat: 0.6 g | Cholesterol: 0 mg | Sodium: 127 mg | Total carbohydrates: 69 g | Dietary fiber: 10 g | Sugars: 10 g | Protein: 13 g