Don’t let making dinner slow you down this summer! This pasta stirfry is one healthy recipe that makes a quick and easy second dish out of leftover pasta. Serve it fresh and hot, or pack it for a picnic. Either way, it’s healthy eating for the family on the go!
1 lb. leftover or fresh medium-sized pasta (Zita shown right)
2 tsp. vegetable oil, divided
12 oz. fresh shrimp or frozen small shrimp, thawed
3 medium carrots, thinly sliced on diagonal
1 bunch scallions, sliced
1 lb. asparagus, cut diagonally into 2-inch lengths
1 cup fresh orange juice
Salt and pepper to taste
Use leftover pasta if you have some. If not, prepare pasta according to package directions. While pasta is cooking, warm 1 teaspoon vegetable oil over high heat in a large non-stick wok or skillet.
Stir-fry the shrimp until firm, opaque and lightly browned, about 3 minutes. Remove and set aside. Add the remaining teaspoon of vegetable oil to the pan and stir-fry the carrots for 2 minutes. Add the asparagus and scallions and stir-fry for another 3 to 4 minutes, until asparagus is tender-crisp.
When pasta is done, drain it well. Add pasta, shrimp and orange juice to skillet and toss until hot, about 2 minutes. Season to taste with salt and pepper and transfer to a serving bowl. Serve immediately or chill and serve cold later.
Recipe from the National Pasta Association