Citrus Pappardella Stirfry

Citrus Pappardella Stir-Fry (v)

Adding Pasta to a stir-fry helps to bulk out the ingredients yet still keeps it a low-fat dish. This is an ideal way of using up packet ends of all types of pasta.

Serves 4
Per serving: 199 kcals / 1.6g fat
Preparation time 10 minutes
Cooking time 20 minutes

Ingredients
• 175g (6oz) Pappardella or Ribbon Pasta
• 1 vegetable stock cube
• 150ml (1/4pt) orange juice
• 8 spring onions
• 1 garlic clove, crushed
• 1 red pepper, seeded and finely sliced
• 115g (4oz) mange tout
• 1 x 2.5cm (1in) piece of fresh ginger, peeled and finely chopped
• 2 teaspoons light soy sauce
• Juice of 1 lime
• Salt and freshly ground black pepper
Method
1.Cook the pasta in a pan of boiling water containing the vegetable stock cube. Drain, return the pasta to the pan and pour the orange juice over.
2.Heat a non-stick wok or large frying pan. Dry-fry the onions and garlic with the pepper for 1-2 minutes. Add the mange tout and ginger and continue to cook over a high heat for a further minute. Pour in the pasta and juice, add the soy and lime juice and toss all the ingredients together. Season with black pepper and a little salt if required.
3.Once the pasta is heated through, transfer to a warmed serving dish and serve immediately.