Noodles with Spring Vegetables |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A delicious pasta and vegetable dish. Great for lunch or a light supper. Ingredients:
1 (12 ounce) package whole wheat linguine, uncooked |
1 lb fresh asparagus, cut into 1 inch pieces,steamed until crisp-tender |
1/2 cup rice vinegar |
1/4 cup peanut oil |
3 tablespoons sesame oil |
1 medium cucumber |
1 lb broccoli floret |
1 large carrot, grated |
1 (8 ounce) can sliced water chestnuts, drained |
5 large radishes, sliced |
salt and pepper |
Directions:
1. Cook noodles in boiling salted water according to package directions; drain and set aside.
2. In a small bowl, add the rice vinegar, peanut oil and sesame oil; whisk until blended.
3. Put the linguine into a large bowl, add the vinegar-oil mixture; toss to coat.
4. Peel cucumber, cut in half lengthwise, remove seeds and cut into thin slices.
5. Add the cucumber, asparagus, broccoli, and remaining ingredients to the noodle mixture; toss well.
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