|12||oz||Long fusilli or rotini|
|12||oz||Skinless boneless salmon, cut into 1" cubes|
|1 1/2||c||Thinly sliced yellow or red bell pepper|
|1 1/2||c||Slivered snow peas|
|1/3||c||Sherry or rice wine vinegar|
|2 1/2||ts||Minced ginger root|
|2 1/2||ts||Crushed garlic|
|Parsley, for garnish|
Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in a serving bowl.
In a medium nonstick skillet sprayed with vegetable spray, saute salmon approximately 4 minutes, or until no longer pink. Do not overcook. Add to pasta.
Blanch yellow peppers and snow peas in boiling water approximately 2 minutes, until tender-crisp. Drain, rinse with cold water and add to pasta.
Make the sauce: In a small saucpan, combine sherry, sugar, soy sauce, oil, ginger, garlic, flour and sesame seeds until smooth (you may need to add some water). Simmer on medium heat approximately 2 minutes, until slightly thickened. Pour over pasta and toss gently. Garnish with parsley.
Per serving: about 441 calories, 21 g protein, 61 g carbohydrate, 13 g fat (26% calories from fat), 29 mg cholesterol, 822 mg sodium, 3 g fiber