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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.
Asian Linguine Salad
Asian Linguine Salad Recipe photo by Taste of Home
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  • Total Time
    Prep: 30 min. + chilling
  • Makes
    8 servings

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
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Originally Published on sitename.com

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