* Exported from MasterCook * Mediterranean Stir-Fry With Angel Hair Pasta Recipe By : Dinner in Minutes, Miami Herald, 9/14/95 Serving Size : 2 Preparation Time :0:00 Categories : Vegetables Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sauce: 1 1/2 c Canned crushed tomatoes 1/2 c Fresh basil -- chopped 2 cl Garlic -- crushed 1/8 ts Cayenne Stir-Fry: Vegetable oil spray 1 sm Onion -- sliced 1 md Eggplant -- cubed 1 sm Zucchini -- sliced 1 sm Red pepper -- sliced 4 Artichoke hearts -- quartered Finish: 1 sm Loaf Italian bread 1/2 lb Angel hair pasta 3 ts Sesame oil Salt and pepper Preheat oven to 350°F. Place 3 to 4 qt of water on to boil. Reserve 1 tb of basil for garnish. In food processor or by hand, whisk together crushed tomatoes, garlic, cayenne, and remaining basil. Set aside. Heat wok or skillet over medium-high heat and spray with vegetable oil. When wok is smoking, add onion and eggplant. Toss 2 minutes. Add zucchini, bell pepper, and artichoke hearts. Stir-fry 3-4 minutes. Add salt and pepper to taste. Toss and remove to a bowl. Pour reserved sauce over vegetables. Place bread in oven to warm. Add pasta to boiling water and cook 1 minute if fresh, 5 minutes if dried or follow package directions. Drain. Add sesame oil to wok. When wok is smoking, add drained pasta. Toss well for 2 minutes - the pasta should be crisp. Divide pasta in 2 portions and place on individual plates. Spoon vegetables over top. Sprinkle with reserved basil. Serve with warm bread. Per serving: 734 cal; 26 g pro, 140 g carb, 10 g fat (12%), 548 mg sod Exchanges: 6.3 veg, 5.7 bread, 1.2 fat Format: 8/9/96, Lisa Crawford - - - - - - - - - - - - - - - - - -