Pasta in the Springtime the Editors of Publications International, Ltd.
Pasta in the Springtime
Makes 6 servings
|1-1/4||cups vegetable broth, divided|
|1/4||cup rice vinegar|
|1/4||cup soy sauce|
|3||cloves garlic, minced|
|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|
- Combine 1/4 cup vegetable broth and cornstarch in small bowl; set aside.
- 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.
- Add chicken, carrots, asparagus and spinach to saucepan; increase heat to medium. Cook 3 minutes. Combine sauce with linguine in large bowl; stir gently.
|Calories from Fat||14 %|
|Total Fat||5 g|
|Saturated Fat||1 g|
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