Snow pea pods and seafood sticks lend lots of color and appetite appeal to this fun bow-tie pasta.
cups uncooked farfalle (bow-tie) pasta (6 ounces)
ounces snow (Chinese) pea pods, cut in half
tablespoons olive or vegetable oil
tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves
teaspoon white pepper
garlic cloves, finely chopped
pound imitation seafood sticks, cut into 1/2-inch pieces
Cook pasta as directed on package, adding pea pods for last 1 minute of cooking; drain. Rinse pasta and pea pods with cold water; drain.
Gently toss pasta, pea pods and remaining ingredients.
Cover and refrigerate about 2 hours or until chilled but no longer than 24 hours.
Seafood sticks are made from a mixture of pollock (a mild white-fleshed fish) and a flavor concentrate made from real shellfish or an artificial shellfish flavoring.
Not fond of the pungent anise flavor of tarragon? Go ahead and use cilantro, marjoram or parsley instead.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 70 ),
% Daily Value
- Total Fat
- 8 g
- 8 %
- (Saturated Fat
- 1 g,
- 1 %
- 25 mg
- 25 %;
- 1030 mg
- 1030 %;
- Total Carbohydrate
- 41 g
- 41 %
- (Dietary Fiber
- 2 g
- 2 %
- 19 g
- 19 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 1 Vegetable; 1 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.