Noodles of the Rainbow

February 23, 2014

For the Noodles and Vegetables:
6 oz linguine
2 tsp oil (peanut, sesame or olive)
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1/2 orange bell pepper, julienned
1 carrot, peeled and julienned
1/2 red onion, sliced
1/2 cup shelled edamame

For the Peanut Sauce:
1/4 cup creamy peanut butter
2 tbsp. soy sauce
1 1/2 tbsp. water
1 tbsp. honey
1 tbsp rice vinegar
1/2 fresh ginger, grated
1 garlic clove, minced

Optional Toppings:
Green onions, chopped
Sesame seeds, toasted
Peanuts, chopped

For the Noodles and Vegetables: Cook linguine according to package directions until al dente. Reserve the pasta water. In a large saucepan, saute vegetables in oil until crisp-tender. For the Peanut Sauce: Wisk together (or puree in a blender) all the sauce ingredients. Add the sauce and noodles to the saucepan with the vegetables. Toss to combine. If sauce is too thick, add some of the reserved pasta water. Serve warm and topped with green onions, sesame seeds and/or peanuts.

Nutritions

Calories
182

Sodium
800mg
33% DV

Fat
10g
16% DV

Protein
9g
19% DV

Carbs
17g
5% DV

Fiber
3g
14% DV