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Asian Linguine Salad

With loads of vegetables and a delicious lemon-sesame oil dressing, this low-fat pasta toss offers guilt-free enjoyment. “The original recipe called for raw vegetables, but we think they taste so great stir fried this way,” explains Pat Hilmer of Oshkosh, Wisconsin.

8 ServingsPrep: 35 min. Cook: 10 min. + chilling

Ingredients

8 ounces uncooked linguine
1/3 cup reduced-sodium soy sauce
1/4 cup water
2 tablespoons lemon juice
1-1/2 teaspoons sesame oil
2 medium carrots, julienned
1/2 medium sweet red pepper, julienned
1-1/2 teaspoons olive oil, divided
1/2 cup fresh snow peas
1 garlic clove, minced
1 small zucchini, julienned
1/2 cup canned bean sprouts
1 green onion, julienned

Directions

Cook linguine according to package directions; drain and place in a
large serving bowl. In a small bowl, whisk the soy sauce, water,
lemon juice and sesame oil. Refrigerate 1/4 cup for dressing. Pour
remaining mixture over hot linguine; toss to coat evenly.
In a large nonstick skillet or wok coated with cooking spray,
stir-fry carrots and red pepper in 3/4 teaspoon olive oil for 2
minutes. Add snow peas and garlic; stir-fry 2 minutes longer. Add to
linguine.
Stir-fry the zucchini, bean sprouts and onion in remaining olive oil

2 of 2

Asian Linguine Salad (continued)

Directions (continued)

for 2 minutes; add to linguine mixture. Cover and refrigerate for at
least 2 hours. Just before serving, add dressing and toss to coat.
Yield: 8 servings.

Nutrition Facts: 3/4 cup equals 141 calories, 2 g fat (trace saturated fat), 0 cholesterol, 415 mg sodium, 25 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.