Recipe: Pasta Peanut Stir Fry (low fat, no meat)

PASTA PEANUT STIR FRY

1 pound linguine, spaghetti or thin spaghetti, uncooked
1 tsp. vegetable oil
4 medium carrots, cut julienne
1/2 tsp. hot red pepper flakes
1 bunch scallions, sliced diagonally into 1/2-inch lengths
1 large cucumber, peeled, cut julienne
FOR THE PEANUT SAUCE:
3 tbsp. smooth peanut butter
1/3 cup lime juice
1/4 cup low-sodium soy sauce
1/4 cup low-sodium, defatted chicken broth
Black pepper, to taste

Prepare pasta according to package directions; drain and transfer to a serving bowl.

Warm 1 teaspoon vegetable oil in a large non-stick wok or skillet over high heat. Add the carrots and stir-fry for 2 to 3 minutes until tender.

Add the red pepper flakes, cucumbers and scallions to the wok or skillet. Stir-fry for 2 minutes.

Add all the sauce ingredients to the wok or skillet. Season with pepper. Bring to a boil.

Pour the sauce and vegetables over the pasta. Toss well and serve immediately.

Makes 4 servings
From: Risa G., NJ