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Marco Polo Pasta Recipe (using Barilla Whole Grain pasta)
Course
Pasta
Cuisine
Asian Fusion
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Servings
2
-4
Calories
Author
Robin Gagnon
Ingredients
½
box of Barilla Whole Grain Spaghetti or Linguine
parboiled, should be quite al dente
1
teaspoon
canola or vegetable oil
2
carrots
julienned
½
a sweet onion
sliced
12
oz.
bag of bean sprouts
1
teaspoon
sesame oil
½
cup
chicken stock
1 ½
tbs
low sodium soy sauce
1
tbs
balsamic vinegar
1
tbs.
light brown sugar
Instructions
Add canola/vegetable oil to non-stick skillet or wok, over med-high heat.
Once the pan is hot add carrots and saute for about a minute, then add sweet onion saute for another minute.
Add bean sprouts and sesame oil. Saute for about 2 minutes, until all vegetables are cooked but still a bit firm.
While cooking whisk together stock, soy sauce, balsamic, and sugar in a bowl.
Add the whole grain pasta to the pan with vegetables, and stir well.
Pour the sauce into the pan, and saute, until most of the liquid is absorbed (this is why it is important to start with al dente pasta)
Serve hot or cold.