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

      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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