Categories: Pasta

Ingredients

• 1 teaspoon canola oil
• 2 teaspoons minced fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon low-sodium soy sauce
• 4 teaspoons rice vinegar
• 1/2 teaspoon Asian chili sauce (or 1/2 teaspoon red-pepper flakes)
• 1/3 cup natural style smooth peanut butter
• 1/2 cup low-sodium nonfat chicken broth
• 1/2 teaspoon salt
• 8 oz. spaghetti
• 12 oz. medium shrimp, peeled and deveined
• 1 red bell pepper, cut in very thin strips
• 1 cup snow peas
• 1 carrot peeled and julienned

Directions

1. Heat oil over medium-high heat in a saucepan. Add ginger and garlic; cook, stirring for 2 minutes. Add soy sauce, vinegar, chili sauce, peanut butter, broth and salt; cook, stirring, until peanut butter is dissolved. Simmer over low heat for 7 minutes, until thick and smooth. Meanwhile, cook spaghetti in salted boiling water for 7 minutes. Add shrimp; cook for 4 minutes. Add bell pepper and snow peas; cook for 1 minute longer. Drain. Toss pasta and vegetables with peanut sauce and carrot.

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