Asian Linguine Salad Recipe
Asian Linguine Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 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 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.
Originally published as Asian Linguine Salad in Light & Tasty August/September 2005, p49

Nutritional 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.

Popular Videos

  • 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
  1. 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.
  2. 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.
  3. 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. Yield: 8 servings.
Originally published as Asian Linguine Salad in Light & Tasty August/September 2005, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAsian Linguine Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review