light lunches cookbook

Whole-wheat pasta bolsters fiber and nutrients in this popular Asian noodle salad. The recipe is from Annelise Stuart of Germantown, New York. 1 pound whole-wheat spaghetti 1⁄2 cup reduced-sodium soy sauce 2 tablespoons sesame oil 2 tablespoons canola oil 2 tablespoons rice-wine vinegar or lime juice 11⁄2 teaspoons crushed red pepper 1 bunch scallions, sliced, divided 1⁄4 cup chopped fresh cilantro, divided (optional) 4 cups snow peas, trimmed and sliced on the bias 1 medium red bell pepper, thinly sliced 1⁄2 cup toasted sesame seeds 1. Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water. 2. Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1⁄4 cup scallions and 2 tablespoons cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat.

3. To serve, mix in sesame seeds and garnish with the remaining scallions and cilantro. M A K E S 8 S E RV IN G S , A B O U T 11⁄ 2 CU P S E A C H . PE R S E RV IN G : 345 CALORIES; 12 G FAT (2 G SAT, 5 G MONO); 0 MG CHOLESTEROL; 51 G CARBOHYDRATE; 0 G ADDED SUGARS; 12 G PROTEIN; 10 G FIBER; 542 MG SODIUM; 336 MG POTASSIUM. N U T R I T I O N B O N U S : Vitamin C (100% DAILY VALUE), Vitamin A (40% DV). 2 L IGHT LUNCHES ©2010 Eating Well, Inc. Photos: Ken Burris. More recipes at www.eatingw