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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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With loads of vegetables and a delicious lemon-sesame oil dressing, this low-fat pasta toss offers guilt-free enjoyment. âThe original recipe called for raw vegetables, but we think they taste so great stir fried this way,â explains Pat Hilmer of Oshkosh, Wisconsin. Ingredients:
8 ounces uncooked linguine |
1/3 cup reduced-sodium soy sauce |
1/4 cup water |
2 tablespoons lemon juice |
1-1/2 teaspoons sesame oil |
2 medium carrots, julienned |
1/2 medium sweet red pepper, julienned |
1-1/2 teaspoons olive oil, divided |
1/2 cup fresh snow peas |
1 garlic clove, minced |
1 small zucchini, julienned |
1/2 cup canned bean sprouts |
1 green onion, julienned |
Directions:
1. Cook linguine according to package directions; drain and place in a large serving bowl. In a small bowl, whisk the soy sauce, water, lemon juice and sesame oil. Refrigerate 1/4 cup for dressing. Pour remaining mixture over hot linguine; toss to coat evenly.
2. In a large nonstick skillet or wok coated with cooking spray, stir-fry carrots and red pepper in 3/4 teaspoon olive oil for 2 minutes. Add snow peas and garlic; stir-fry 2 minutes longer. Add to linguine.
3. Stir-fry the zucchini, bean sprouts and onion in remaining olive oil for 2 minutes; add to linguine mixture. Cover and refrigerate for at least 2 hours. Just before serving, add dressing and toss to coat. Yield: 8 servings.
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