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Angel Hair Pasta With Snow Peas & Scallions

2 tablespoons olive oil
1 red bell pepper, diced
1 cup thinly sliced scallions
4 cloves garlic, minced
1 tablespoon + 1 teaspoon minced fresh ginger
3/4 pound snow peas, trimmed and cut diagonally into 1 inch pieces
1 1/3 cups reduced-sodium chicken broth, defatted
3/4 teaspoon salt
1/4 Teaspoon freshly ground black pepper
2 teaspoons cornstarch
12 ounces angel hair or capellini pasta

Start heating a large pot of water to boiling for the pasta. In a
large nonstick skillet, heat the oil until hot but not smoking over
medium heat. Add the bell pepper and cook, stirring frequently,
until tender, about 5 minutes. Add the scallions, garlic, and ginger
and cook, stirring frequently until the scallions are tender, about
4 minutes longer.

Stir in the snow peas and cook until the snow peas are just
crisp-tender, about 1 minute. Add the broth, salt, and black pepper
and bring to a boil. In a cup, combine the cornstarch and 1
tablespoon of water, stir to blend., and stir into the sauce. Cook,
stirring constantly, until the sauce is slightly thickened, about
1 minute longer.

Meanwhile, cook the angel hair pasta in the boiling water until
just tender. Drain well. Transfer the vegetable mixture to a large
bowl, add the pasta, and toss to combine. Spoon the pasta mixture
onto 4 plates and serve. Makes 4 servings, each with 443 calories.


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