Asian Pasta Stir-Fray (Shape)

I found this in the March 2011 Shape magazine. 

Ingredients:

2 cups whole-wheat penne

2 tsps. whole-wheat flour

2 Tbsp. low-sodium soy sauce

3 Tbsp. red wine vinegar

1/4 cup low-sodium chicken or vegetable broth

1 egg plus 3 egg whites

1 Tbsp olive oil

4 cups baby spinach

3 garlic cloves, minced

2 cups chopped tomatoes

1/4 tsp. crushed red pepper flakes

1/4 fresh pineapple, peeled, cored and cut into thick sticks; or 1 1/4 cups canned pineapple chunks, drained

salt and freshly ground black pepper.

Directions:

1. In a large pot of boiling water, cook pasta until al dente according to package directions; rinse under cold water and drain.

2. Meanwhile, whisk together flour, soy sauce, red wine vinegar, and broth in a small bowl, lightly beat egg and egg whites.

3. In a wok or large skillet, heat oil over medium-high. Add spinach and garlic and stir-fry for about 3 minutes. Drizzle eggs into pan and cook, stirring constantly, for about 1 minute. Stir in tomatoes, red pepper, and soy sauce mixture. Cook for 2 minutes, then increase heat to high and bring to a boil. Add pasta and cook for 2 to 3 minutes or until heated through.

4. Remove from heat, add pineapple, and toss gently to combine. Season with salt and pepper.