Gourmet Texas Pasta      

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Szechuan Orange Spice Linguine

Oriental spices, a bit of heat from Szechuan black peppercorns, and this pasta makes any meal into a taste of the Orient. 

Szechuan Orange Spice Linguine
Ingredients: 100% Durum Semolina, Orange Juice, Orange Peel, Spices, Olive oil.

Nutrition Facts: Serv. size 3 oz. servings 4 Per Serving
Calories 280 Fat Cal 15 Total Fat 1.5 g (2%DV) Sat. Fat 0g (0%DV) Trans Fat 0g
Cholest. 0mg. (0%DV) Sodium 0mg (0%DV), Total Carb 56g (19% DV) Fiber 3g
(12% DV) Sugars 2g, Protein 10g, Vitamin A (2%DV) Vitamin C (25% DV) Calcium
(2% DV) Iron (20% DV) Percent Daily Value (DV) based on 2000 Calorie diet

Pasta and Orange Chicken: Take 2 boneless skinless chicken breasts and cover with orange juice in a plastic bag.  Marinate overnight.  Grill the chicken breasts along with some red bells, zucchini, onions, or veggie of your choice.  This is also nice with pineapple spears that are grilled.  Chop them all up and add to 1 package of cooked San Antone Szechuan Orange Spice Linguine.  As always, reserve a cup of the water you cooked the pasta in to add to the pot along with olive oil or butter to make a sauce.

Beef and Broccoli Pasta:   Cut a pound of beef steak into thin strips.  Marinate beef strips in orange zest and juice from two oranges, a tablespoon fresh ginger minced, and a bit of soy sauce for 20-30 minutes. Remove meat, and reserve marinade. Heat oil in large skillet or wok. Add beef. Stir fry for about 1 minute. Add a big head broccoli cut into florets and stir fry an additional minute. Add some thin sliced carrots, and cook for an additional 2 minutes. Whisk two teaspoons cornstarch into marinade. Add to pan, and bring to boil to thicken sauce. Lower heat and cook until vegetables are crisp-tender. Cook Pasta to al dente, and toss all together to coat. Garnish with some sliced scallions.
 

Linguine with Orange and Scallops: For 4 servings, cook one pound of sea scallops in 2 tablespoons each butter and olive oil.  Brown on each side, turn and brown on reverse side.  Remove from pan and set aside.  To the same pan add 1/4 cup minced shallots and cook just until translucent.  Drain one can of mandarin orange segments into pan, add another 1/2 cup orange juice and 2 teaspoons soy sauce.  Bring to a boil and reduce by half.  Add the scallops and the orange segments to the sauce and toss with one package of cooked Szechuan Orange Spice Linguine.  Season to taste and serve