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Rating: 3.9/5 (31 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 280
% Daily Value**
Total Fat 4g
7%
Saturated Fat 2g
2%
Unsaturated Fat 1g
Cholesterol 180mg
60%
Sodium 508mg
21%
Total Carbohydrate 41g
14%
Dietary Fiber 2g
9%
Sugars 8g
Protein 20g
Vitamin A  109%Vitamin C  53%
Calcium  12%Iron  22%
Potassium  12%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Orange Asparagus Stir-Fry

Date Added: June 11, 2009

Ingredients:

1 lb Ziti shape uncooked
2 teaspoons Vegetable Oil divided
12 oz Shrimp Frozen small thawed
3 Carrots thinly sliced on diagonal
1 dash Scallion sliced
1 lb Asparagus cut diagonally into 2-inch lengths
1 cup Fresh Orange Juice
Salt to taste
Pepper to taste
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Directions:

1. Prepare pasta according to package directions.

2. While pasta is cooking, warm 1 teaspoon vegetable oil over high heat in a large non-stick wok or skillet.

3. Stir-fry the shrimp until firm, opaque and lightly browned, about 3 minutes.

4. Remove and set aside. Add the remaining teaspoon of vegetable oil to the pan and stir-fry the carrots for 2 minutes.

5. Add the asparagus and scallions and stir-fry for another 3 to 4 minutes, until asparagus is tender-crisp.

6. When pasta is done, drain it well. Add pasta, shrimp and orange juice to skillet and toss until hot, about 2 minutes.

7. Season to taste with salt and pepper and transfer to a serving bowl.

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Dietary Notes:
This recipe is high in Vitamin A with 109% of your daily recommended intake per serving. This recipe is high in Vitamin C with 53% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Shellfish, Gluten, Asparagus, Spring Onion, Shrimp, Fructose Malabsorption allergies.
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