1 pound bow tie or other medium sized pasta, uncooked
Combine the vinegar, soy sauce, garlic, ginger, orange peel and orange juice in a non-metallic bowl; add shrimp and scallops and toss gently to coat seafood. Cover and refrigerate 30 minutes, stirring occasionally.
Cook pasta according to package directions. While pasta is cooking, heat oil in a non-stick wok or skillet; add shrimp mixture (do not drain). Add hot red pepper flakes, if using. Stir-fry 2 minutes. Add snow peas, carrots and bell pepper; cover and cook 2 minutes or until shrimp are pink and scallops are opaque. Dissolve cornstarch in water; stir into wok. Cook 1 minute. When pasta is done, drain well. Transfer to serving bowl and pour stir-fry over top. Toss lightly and serve.
Per Serving : 421 Calories; 5g Fat (9.9% calories from fat); 1g Saturated Fat; 26g Protein; 68g Carbohydrate; 4g Dietary Fiber; 70mg Cholesterol; 333mg Sodium. Exchanges: 4 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
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