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Title: PASTA PEANUT STIR-FRY
Categories: Pasta, Quick
Yield: 4 Servings
1 lb Linguine or Spaghetti
-OR Thin Spaghetti
- uncooked
1 ts Vegetable oil
4 md Carrots; cut julienne
1/2 ts Hot red pepper flakes
1 bn Scallions
- sliced diagonally
- into 1/2-inch lengths
1 lg Cucumber
- peeled, cut julienne
---------------------------SAUCE--------------------------------
3 tb Smooth peanut butter
1/3 c Lime juice
1/4 c Low-sodium soy sauce
1/4 c Low-sodium chicken broth
- (defatted)
Black pepper to taste
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; 49.5 g
Carbohydrates; 8.3 g Fat; 0.1 mg Cholesterol; 956 mg Sodium. Calories
from Fat: 11%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
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