1 lb Linguine or Spaghetti
-OR Thin Spaghetti – uncooked 1 t Vegetable oil
4 md Carrots — cut julienne
1/2 ts Hot red pepper flakes
1 bn Scallions
– sliced diagonally – into 1/2-inch lengths 1 lg Cucumber
– peeled, cut julienne —–SAUCE—– 3 tb Smooth peanut butter
1/3 c Lime juice
1/4 c Low-sodium soy sauce
1/4 c Low-sodium chicken broth
– (defatted) 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. Each serving provides: 306 Calories; 11.3 g Protein; 49.5 g Carbohydrates; 8.3 g Fat; 0.1 mg Cholesterol;
956 mg Sodium. Calories from Fat: 11%
Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)