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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serving size= 3/4 cup, 2 g fat, 2g fiber Ingredients:
8 ounce linguine, uncooked |
1/3 cup soy sauce, reduced-sodium |
1/4 cup water |
2 tablespoons lemon juice |
1 1/2 teaspoon sesame oil |
2 carrots, juileinned meduim |
1/2 sweet red pepper, meduium juileinned |
1 1/2 teaspoon olive oil, devided |
1/2 cup snow peas, fresh |
1 clove garlic, minced |
1 small zucchini, julienned |
1/2 cup bean sprouts, canned |
1 green onion, chopped |
Directions:
1. Cook linguine according to pkg directions; drain and place in a large serving bowl.
2. In a small bowl, wisk the soy sauce, water, lemon juice, and sesame oil. Refrigerate 1/4 cup of the dressing. Pour remaining mixture over hot linguine; toss to coat evenly.
3. In a large non-stick skillet or wok coated w/ cooking spray, stir-fry carrots and red pepper in 3/4 teaspoon olive oil for 2 minutes. Add snow peas and farlic; stir-fry 2 minutes longer. add to the linguine.
4. Stir-fry the zucchini and bean sprouts in remaining oil for 2 minutes; add to linguine mixture. Cover and refrigerate for at least an hour.
5. Just before serving, add 1/4 cup reserved dressing and green onions. Toss to coat.
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