Asian Linguine Salad

Name: Asian Linguine Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings.
Cuisine: Asian Recipes, Asian Salad Recipes, Asian Vegetarian Recipes
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

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.

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

Nutrition Facts

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

Originally published as Asian-Style Linguine Salad in Light & Tasty August/September 2005