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Prep Time: 15 Minutes Cook Time: 13 Minutes |
Ready In: 28 Minutes Servings: 10 |
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Ingredients:
2 carrots, peeled |
3 teaspoons vegetable oil |
2 teaspoons grated, peeled fresh ginger |
3 garlic cloves, minced |
1 cup fat-free, less-sodium chicken broth |
1/2 cup natural-style peanut butter |
1/4 cup low-sodium soy sauce |
3 tablespoons rice or white wine vinegar |
1 teaspoon chili garlic sauce |
1/4 teaspoon salt |
cooking spray |
2 red bell peppers, cut into strips |
1 pound snow peas, trimmed |
8 cups hot, cooked linguine (about 1 lb. uncooked pasta) |
1/2 cup chopped fresh cilantro |
Directions:
1. Shave the carrots lengthwise into thin strips using a vegetable peeler; set aside.
2. Heat 1 tsp. oil in a small saucepan over medium heat. Toss in ginger and garlic; sauté for 30 seconds. Add broth, peanut butter, soy sauce, vinegar, chili garlic sauce and salt; stir well. Simmer for 7 minutes, stirring. Remove from heat; keep warm.
3. Heat 2 tsp. oil in a large, nonstick skillet, coated with cooking spray, over medium-high heat. Add bell peppers and snow peas; sauté for 5 minutes, then remove. Combine carrots, peanut butter and bell pepper mixtures, then linguine, in a large bowl; toss well. Sprinkle with fresh cilantro.
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