1 yellow bell pepper, cut into small strips
1 red bell pepper, cut into small strips
1 c. shredded carrots
1 c. snap peas
1 c. shredded purple cabbage
1/4 c. water chestnuts, chopped
1/2 lb. cooked whole wheat spaghetti, cooked according to package directions
1/4 c. teriyaki sauce
1 tsp. soy sauce
2 Tbsp. vegetable oil
Place a large skillet over high heat. Add in the vegetable oil and allow it to heat.
Carefully place in the vegetables into the hot pan and cook for several minutes stirring frequently until the vegetables are tender.
Remove the vegetables from the heat and add in the cooked pasta, soy sauce and Teriyaki sauce. Serve immediately.
Serving size: 224g, Calories: 180, Total Fat: 9g, Saturated Fat: 1g, Sodium: 540mg, Carbohydrates: 22g, Dietary Fiber: 5g, Sugar: 9g, Protein: 4g