2 carrots, peeled
1 T. vegetable oil, divided
2 tsp. grated peeled fresh ginger
3 garlic cloves, minced
1 C. fat-free, less-sodium chicken broth
1/2 C. natural-style peanut butter
1/4 C. low-sodium soy sauce
3 T. rice or white wine vinegar
1 tsp. chili garlic sauce
1/4 tsp. salt
Cooking spray
2 C. red bell pepper strips
1 lb. snow peas, trimmed
8 C. hot cooked linguine (about 1 lb. uncooked pasta)
1/2 C. chopped fresh cilantro

Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside. Heat 1 tsp. oil in a small saucepan over medium heat. Add the ginger and minced garlic; sauté 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm. Heat 2 tsp. oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; sauté 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.

Yield: 8 servings
Calories: 296
Fat: 8.8g
Fiber: 3.4g