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Title: Pasta with Teriyaki Sauce
Categories: Pasta Sauce
Yield: 6 Servings
12 | oz | Long fusilli or rotini |
12 | oz | Skinless boneless salmon, cut into 1" cubes |
1 1/2 | c | Thinly sliced yellow or red bell pepper |
1 1/2 | c | Slivered snow peas |
1/3 | c | Sherry or rice wine vinegar |
1/4 | c | Brown sugar |
1/4 | c | Soy sauce |
1/4 | c | Vegetable oil |
2 1/2 | ts | Minced ginger root |
2 1/2 | ts | Crushed garlic |
1 | tb | Flour |
2 | ts | Sesame seeds |
Parsley, for garnish |
Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in a serving bowl.
In a medium nonstick skillet sprayed with vegetable spray, saute salmon approximately 4 minutes, or until no longer pink. Do not overcook. Add to pasta.
Blanch yellow peppers and snow peas in boiling water approximately 2 minutes, until tender-crisp. Drain, rinse with cold water and add to pasta.
Make the sauce: In a small saucpan, combine sherry, sugar, soy sauce, oil, ginger, garlic, flour and sesame seeds until smooth (you may need to add some water). Simmer on medium heat approximately 2 minutes, until slightly thickened. Pour over pasta and toss gently. Garnish with parsley.
Per serving: about 441 calories, 21 g protein, 61 g carbohydrate, 13 g fat (26% calories from fat), 29 mg cholesterol, 822 mg sodium, 3 g fiber
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