Pasta with Teriyaki Sauce
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Ingredients
12 oz. | long fusilli or | | rotini | 12 oz. | skinless boneless salmon, cut into 1-inch cubes | 1-1/2 cup | thinly sliced yellow or | | red bell pepper | 1-1/2 cup | slivered snow peas | 1/3 cup | sherry or | | rice wine vinegar | 1/4 cup | brown sugar | 1/4 cup | soy sauce | 1/4 cup | vegetable oil | 2-1/2 tsp. | minced ginger root | 2-1/2 tsp. | crushed garlic | 1 tbsp. | flour | 2 tsp. | sesame seeds | | Parsley, for garnish |
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Instructions
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.
Author's Comments
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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