Cook Time: 15 minutes
Ingredients:
- 2 carrots, peeled
- 1 tablespoon vegetable oil, divided
- 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 (such as Smucker's)
- 1/4 cup low-sodium soy sauce
- 3 tablespoons rice or white wine vinegar
- 1 teaspoon chili garlic sauce (such as Lee Kum Kee)
- 1/4 teaspoon salt
- Cooking spray
- 2 cups red bell pepper strips
- 1 pound snow peas, trimmed
- 8 cups hot cooked linguine (about 1 pound uncooked pasta)
- 1/2 cup chopped fresh cilantro
Preparation:
Shave the carrots lengthwise into very thin strips using a vegetable peeler; set aside.Heat 1 teaspoon of the vegetable oil in a saucepan over medium heat. Add the ginger and minced garlic; sauté, stirring, for about 30 seconds. Add chicken broth, peanut butter, soy sauce, rice vinegar, chili garlic sauce, and salt; stir until well-blended. Reduce heat and simmer 7 minutes, stirring occasionally. Remove from heat; keep warm.
Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; saute 4 to 5 minutes or until tender; remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature. Makes about 8 to 10 servings.
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