Pasta Peanut Stir-Fry

Recipe Ingredients

1 lb	454g / 16oz	Linguine or spaghetti - or thin spaghetti
		Uncooked
1 teaspoon	5ml	Vegetable oil
4 teaspoons	20ml	Carrots - cut julienne (medium)
1/2 teaspoon	2.5ml	Hot red pepper flakes
1		Scallions - sliced diagonally
		Into 1/2-inch lengths
1		Cucumber - peeled, cut (large) julienne
		Sauce
3 tablespoons	45ml	Smooth peanut butter
1/3 cup	78ml	Lime juice
1/4 cup	59ml	Low-sodium soy sauce
1/4 cup	59ml	Low-sodium chicken broth - (defatted)
		Black pepper to taste

Recipe Instructions

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)

Source:
Molto Mario

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