Pasta Peanut Stir-Fry

1 lb Linguine or Spaghetti

-OR Thin Spaghetti - uncooked 1 t Vegetable oil

4 md Carrots -- cut julienne

1/2 ts Hot red pepper flakes

1 bn Scallions

- sliced diagonally - into 1/2-inch lengths 1 lg Cucumber

- peeled, cut julienne -----SAUCE----- 3 tb Smooth peanut butter

1/3 c Lime juice

1/4 c Low-sodium soy sauce

1/4 c Low-sodium chicken broth

- (defatted) Black pepper to taste

Prepare pasta according to package directions; drain and transfer to a serving bowl. Warm 1 teaspoon vegetable oil in a large non-stick wok or skillet over high heat. Add the carrots and stir-fry for 2 to 3 minutes until tender. Add the red pepper flakes, cucumbers and scallions to the wok or skillet. Stir-fry for 2 minutes. Add all the sauce ingredients to the wok or skillet. Season with pepper. Bring to a boil. Pour the vegetables over pasta. Toss well and serve immediately. Each serving provides: 306 Calories; 11.3 g Protein; 49.5 g Carbohydrates; 8.3 g Fat; 0.1 mg Cholesterol;

956 mg Sodium. Calories from Fat: 11%

Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)