August 7, 2011

Snap pea-sesame pasta

I got this from There were no leftovers. The kids ate more than 1 helping. It's a keeper!!

1/3 C. Catalina dressing
1 Tbsp. soy sauce
1 Tbsp. honey
1 1/2 tsp. cornstarch
1 Tbsp. water
1/2 lb. bucatini pasta, uncooked (we used penne pasta)
2 tsp. oil
1 onion, thinly sliced, seperated into rings (I left out)
1 1/2 tsp. gingerroot
2 cloves garlic, minced (I left out)
3/4 C.chicken broth
3 C. sugar snap peas, trimmed
2 carrots, cut into matchlike sticks (2 cups)
1 Tbsp. sesame seeds, toasted

Mix dressing, soy sauce and honey. Dissolve cornstarch in water. Cook pasta as directed on package.
Meanwhile, heat oil in wok or large skillet on medium-high heat. Add onions; stir-fry 2 min. Add ginger and garlic; stir-fry 1 min. Stir in broth, peas and carrots; bring to boil. Cover; cook 2 min. Stir in dressing mixture, then cornstarch mixture; cook and stir 1 min. or until thickened.
Drain pasta; place on platter. Top with sauce and sesame seed.

Yummy Punch

Mix together:
1 can white grape raspberry concentrate( or white grape peach)
1 bottle (2 liter) pineapple soda
1 bag crushed ice