Ingredients

1 lb. whole wheat fusilli or other shaped pasta
3 Tbs. sesame oil
2 Tbs. honey
2 Tbs. reduced-sodium soy sauce
2 Tbs. balsamic vinegar
½ c. low-fat mayonnaise
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
1 tsp. canola oil
2 red bell peppers, chopped
1½ c. broccoli florets
2 c. snow peas
3 scallions, thinly sliced
1 Tbs. sesame seeds

Directions

Cook the pasta in large pot of boiling salted water until tender but still firm to the bite, stirring occasionally. Drain very well. Transfer to large bowl. In a small bowl, whisk the sesame oil, honey, soy sauce, vinegar, mayonnaise, salt and pepper until blended. Mix half of the dressing into the pasta. Heat the canola oil in a heavy large sauté pan or skillet over medium-high heat. Add the bell peppers and broccoli, cooking until just wilted, about 5 minutes. Add the snow peas and toss with the vegetables. Sauté until the snow peas are tender, just 1 minute. Add the vegetable mixture to the pasta. Add the remaining dressing, stirring to combine. Garnish with the scallions and sesame seeds, and serve at room temperature.

Yield

Serves 6

Nutrition

472 calories; 14 grams protein; 72 grams carbohydrate; 3 grams fiber; 17 grams fat (2 grams saturated); 425 mg sodium

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  • Andrea Lynn

    Fresh and Healthy DASH Diet Cooking (Ulysses Press) offers 101 delicious recipes for lowering blood pressure, losing weight and feeling great. Author Andrea Lynn is a professional chef, recipe developer and author of The I Love Trader Joe’s College Cookbook and The Artisan Soda Workshop. Contributor Matt Kadey is a registered dietitian, freelance nutrition writer, recipe developer and author of Muffin Tin Chef.