2 carrots, peeled
\n1 T. vegetable oil, divided
\n2 tsp. grated peeled fresh ginger
\n3 garlic cloves, minced
\n1 C. fat-free, less-sodium chicken broth
\n1\/2 C. natural-style peanut butter
\n1\/4 C. low-sodium soy sauce
\n3 T. rice or white wine vinegar
\n1 tsp. chili garlic sauce
\n1\/4 tsp. salt
\nCooking spray
\n2 C. red bell pepper strips
\n1 lb. snow peas, trimmed
\n8 C. hot cooked linguine (about 1 lb. uncooked pasta)
\n1\/2 C. chopped fresh cilantro<\/p>\n
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; saut\u00e9 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; saut\u00e9 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.<\/p>\n
Yield: 8 servings
\nCalories: 296
\nFat: 8.8g
\nFiber: 3.4g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n