Pasta Stir-Fry with Citrus and Asparagus

June 19 00:00 2003 Print This Article
Pasta Stir-Fry with Citrus and Asparagus

Yield: 4 servings


  • 1 pound Mostaccioli, Ziti or other medium pasta shape, uncooked
  • 2 tsp. vegetable oil, divided
  • 12 oz. frozen small shrimp, thawed
  • 3 medium carrots, thinly sliced on diagonal
  • 1 bunch scallions, sliced
  • 1 pound asparagus, cut diagonally into 2-inch lengths
  • 1 cup fresh orange juice
  • Salt and pepper to taste


  1. 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.
  2. 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.

    Nutrition Information Per Serving:
    Calories: 983
    Protein: 48.7 g
    Carbohydrate: 178 g
    Fat: 7.5 g
    Cholesterol: 166 mg
    Sodium: 220 mg

Source: National Pasta Association

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