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Pasta in the Springtime

Pasta in the Springtime

Pasta in the Springtime


Makes 6 servings


1-1/4 cups vegetable broth, divided
2 tablespoons cornstarch
1/4 cup rice vinegar
1/4 cup soy sauce
3 cloves garlic, minced
1 tablespoon sugar
1 tablespoon minced fresh ginger
1 tablespoon lemon juice
2 teaspoons sesame oil
2 teaspoons hot pepper sauce
1 teaspoon black pepper
1/2 pound cooked chicken breast, cut into matchstick-size strips
2 carrots, peeled and cut into matchstick-size strips
1/4 pound asparagus, diagonally sliced into 1-inch pieces
1 cup packed chopped spinach
1 pound linguine, cooked and drained


  1. Combine 1/4 cup vegetable broth and cornstarch in small bowl; set aside.
  2. Combine remaining 1 cup vegetable broth, vinegar, soy sauce, garlic, sugar, ginger, lemon juice, sesame oil, pepper sauce and black pepper in medium saucepan. Bring to a boil over high heat. Gradually add cornstarch mixture to saucepan, stirring constantly. Bring to a boil, stirring constantly. Reduce heat; simmer 2 to 3 minutes.
  3. Add chicken, carrots, asparagus and spinach to saucepan; increase heat to medium. Cook 3 minutes. Combine sauce with linguine in large bowl; stir gently.

Nutritional Information

Sodium 1083 mg
Protein 21 g
Fiber 4 g
Carbohydrate 53 g
Cholesterol 32 mg
Saturated Fat 1 g
Total Fat 5 g
Calories from Fat 14 %
Calories 334

Dietary Exchange

Meat 2
Vegetable 1
Starch 3

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