Ingredients
2 ounces uncooked multigrain angel hair pasta, broken into 1- to 2-inch pieces2 large eggs, lightly beaten1 tablespoon canola oil1 yellow summer squash, sliced1 small sweet red pepper, chopped2 garlic cloves, minced2 teaspoons curry powder1/2 teaspoon ground ginger1/4 teaspoon crushed red pepper flakes1 package (8-1/2 ounces) ready-to-serve basmati rice2 tablespoons reduced-sodium soy sauce1 tablespoon lime juice1 teaspoon sesame oil2 green onions, thinly sliced1/2 cup chopped cashews
Preparation
In a small saucepan, cook pasta according to package directions; drain and cool.
Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan.
In same skillet, heat canola oil over medium-high heat. Add squash, red pepper and garlic; stir-fry 2-3 minutes or until squash is crisp-tender. Stir in curry powder, ginger and pepper flakes. Add rice and pasta; drizzle with soy sauce, lime juice and sesame oil. Heat through, tossing to combine. Stir in green onions, cashews and cooked eggs.
