| 8 | oz uncooked whole wheat linguine, broken in half |
| 2 | cups fresh broccoli florets |
| 1 | cup julienne-cut carrots (from 10-oz bag) |
| 1 | medium bell pepper, cut into bite-size pieces |
| 2 | tablespoons water |
| 2 | teaspoons canola oil |
| 1/4 | cup peanut butter |
| 2 | tablespoons rice vinegar or white vinegar |
| 2 | tablespoons reduced-sodium soy sauce |
| 1/2 | teaspoon ground ginger |
| 1/8 | teaspoon ground red pepper (cayenne) |
| 3 | medium green onions, chopped (3 tablespoons) |
| 3 | tablespoons chopped fresh cilantro |
Serve with...
Cantaloupe Granita
Total Time:
3 hours 45 min
| 1. | Cook linguine as directed on package, adding broccoli, carrots and bell pepper during last minute of cooking; drain pasta and vegetables. Rinse with cold water until pasta and vegetables are cool; drain |
| 2. | In small bowl, gradually beat water and oil into peanut butter with wire whisk until smooth. Beat in vinegar, soy sauce, ginger and ground red pepper. |
| 3. | In large serving bowl, stir together pasta mixture, peanut sauce, onions and cilantro until well mixed. |
|
| Rice vinegar is made from fermented rice and is slightly milder than most Western vinegars. Look for it in the Asian section of your supermarket. |
Nutrition Information:
390 ( 90); 10g ( 1 1/2g, 0g); 0mg; 630mg; 62g ( 7g, 7g); 15g 110%; 80%; 6%; 20% 2 ; 1 1/2 ; 2 ; 1/2 ; 1 4