Title: Pasta with Teriyaki Sauce
Categories: Pasta Sauce
Yield: 6 Servings

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
1/4	c	Brown sugar
1/4	c	Soy sauce
1/4	c	Vegetable oil
2 1/2	ts	Minced ginger root
2 1/2	ts	Crushed garlic
1	tb	Flour
2	ts	Sesame seeds
		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

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