Spring Sauce - 21g Carbohydrate; 2g Dietary Fiber

Spring Sauce
Categories : Condiment LowCal (Less than 300 cals) LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
10 baby carrots -- halved lengthwise
10 baby corn -- halved lengthwise
2 tablespoons peanut oil
1 tablespoon walnut oil -- or almond oil
4 (to 5) green onions -- trimmed, cut into 2 1/2 " length
8 baby zucchini -- halved lengthwise
2 ounces sugar peas
2 ounces green beans -- trimmed, cut into 2 1/2 " lengths
1 tablespoon white wine vinegar salt and freshly ground pepper to taste
To serve: cooked pasta to serve 4 people freshly grated Parmesan cheese

Steam carrots and corn in a small amount of water 3-4 minutes to soften. Heat both oils in a wok or large skillet. Stir-fry drained carrots and corn with the green onion for 2 minutes. Add remaining vegetables and continue to stir-fry until they are tender crisp. Sprinkle with vinegar, salt and pepper; toss and spoon over the pasta. Serve with freshly grated Parmesan cheese. Makes 4 servings. Now that baby vegetables are widely available in supermarkets you can recreate spring at any time of the year. Keep vegetables chunky to match the pasta. Both penne and rigatoni work well.

Per Serving (excluding unknown items): 223 Calories; 10g Fat (42.1% calories from fat); 11g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 53mg Sodium. Exchanges: 5 Vegetable; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0