Pasta peanut stir-fry

4 Servings

Ingredients

Quantity Ingredient
1 pounds Linguine or Spaghetti OR Thin Spaghetti uncooked
1 teaspoon Vegetable oil
4 mediums Carrots; cut julienne
½ teaspoon Hot red pepper flakes
1 bunch Scallions sliced diagonally into 1/2-inch lengths
1 large Cucumber peeled, cut julienne
3 tablespoons Smooth peanut butter
⅓ cup Lime juice
¼ cup Low-sodium soy sauce
¼ cup Low-sodium chicken broth (defatted)
Black pepper to taste

Directions

SAUCE

Prepare pasta according to package directions; drain and transfer to a serving bowl. Warm 1 teaspoon vegetable oil in a large non-stick wok or skillet over high heat. Add the carrots and stir-fry for 2 to 3 minutes until tender. Add the red pepper flakes, cucumbers and scallions to the wok or skillet. Stir-fry for 2 minutes.

Add all the sauce ingredients to the wok or skillet. Season with pepper. Bring to a boil. Pour the vegetables over pasta. Toss well and serve immediately.

Each serving provides: 306 Calories; 11.3 g Protein; 49½ g Carbohydrates; 8.3 g Fat; ⅒ mg Cholesterol; 956 mg Sodium. Calories from Fat: 11%

Copyright National Pasta Association () (Reprinted with permission)

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