|1 pkg (375 g)||Italpasta Total Spaghetti|
|2 tbsp (30 mL)||Italpasta Extra Virgin Olive oil|
|2 cups (500 mL)||broccoli florets|
|1 lb (500 g)||peeled large shrimp|
|2 tsp (10 mL)||minced ginger|
|2||cloves garlic minced|
|1 cup (250 mL)||baby corn|
|1 cup (250 mL)||snow peas|
|1 cup (250 mL)||sodium-reduced chicken broth|
|¼ cup (60 mL)||hoisin|
|2 tbsp (30 mL)||soy sauce|
|2 tbsp (30 mL)||cornstarch|
|¼ cup (60 mL)||sliced green onion|
- Cook Italpasta Total Spaghetti in a large pot of boiling salted water until al dente, 7 minutes. Add the broccoli during the last 2 minutes of cooking. Drain well.
- Meanwhile, heat the oil in a large nonstick skillet set over medium-high heat. Add the shrimp, ginger and garlic. Cook for 5 minutes or until shrimp is cooked through. Add the baby corn and snow peas stirring until heated through. Stir the chicken broth with hoisin, and soy sauce. Whisk in the cornstarch until smooth. Simmer for 2 minutes or until thick and glossy. Toss with the cooked spaghetti. Garnish with green onion.
Calories per 2 cups prepared 371, Fat 6 g, Cholesterol 153 mg, Sodium 672 mg, Carbohydrates 56 g, Fibre 5 g, Sugar 5 g, Protein 24 g