Recipe: Pasta Peanut stir fry

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Linguine, Spaghetti, or Thin Spaghetti -- uncooked
1 teaspoon vegetable oil
4 medium carrots -- cut julienne
1/2 teaspoon hot red pepper flakes
1 bunch scallions -- sliced diagonally into 1/2-inch lengths
1 large cucumber -- peeled, cut julienne

SAUCE
3 tablespoons 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 vegetables over pasta. Toss well and serve immediately.

Per Serving (excluding unknown items): 563 Calories; 9g Fat (14.8% calories from fat); 21g Protein; 100g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 724mg Sodium. Exchanges: 6 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat.