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)