I was asked to participate in the #PastaFits campaign as a member of the Healthy Aperture blogger network. I was compensated for my time. As always, all opinions expressed are my own.
Soy sauce has the unique ability to transform a dish into something my kids want to eat. So when veggies aren’t getting enough love on dinner plates and in lunch boxes, I throw some into a stir-fry and let soy sauce work its magic.
Using whole wheat spaghetti noodles in place of rice (or pricey rice noodles in the ethnic foods aisle) is an easy, affordable, and nutritious way to mix it up. A cup of whole wheat spaghetti is packed with six grams of fiber–that’s about 25 percent of the fiber you need ever day. Fiber-rich carbs mean a slower release of energy and make a meatless meal like this one more filling and satisfying.
Load up this stir-fry with the veggies your family likes best. Two scrambled eggs are added for extra protein. Everything gets tossed in a sweet and savory sauce. For a kick, add a squirt (or five) of sriracha.
Serving Size: 1 Servings
Amount Per Serving: Calories: 294 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 94mg Sodium: 1142mg Carbohydrates: 46g Net Carbohydrates: 0g Fiber: 9g Sugar: 12g Sugar Alcohols: 0g Protein: 13g
Get more recipes on this blog featuring pasta:
- Peanut Butter Noodles with Carrots & Broccoli
- Easy Homemade Macaroni & Cheese
- Lunchbox Pesto Tortellini