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Submitted by:Shirley Hudacko
Portion size: 2/3 cup pasta + 1/2 cup vegetables and sauce
Recipe yields: 6-8 servings

Why they submitted this recipe:This is an easy recipe that the kids asked for again and again. It's eaten lukewarm or cold so it's a perfect for a spring menu.

Ingredients

• 1 lb. linguine, cooked to package directions, rinsed under cold water and drained
• 1 large carrot, peeled and julienned (or shredded)
• 1 cup 1/2 to 3/4 large English cucumber, peeled and julienned
• 1/2 red bell pepper, julienned
• 3 scallions, sliced diagonally
• Other optional toppings: 1/3 c. coarsely chopped cilantro lime wedges hot pepper flakes coarsely chopped peanutsÌý
• Option to add protein of your choice - tofu, chickenÌý
• Peanut-ginger sauce:Ìý
  • 1/2 cup smooth, natural peanut butterÌý
  • 1/2 cup light brown sugar, packedÌý
  • 1/4 to 1/2 peanut or canola oilÌý
  • 1/3 cup rice vinegarÌý
  • 1/4 cup soy sauceÌý
  • 1/4 cup waterÌý
  • 1 tablespoon grated gingerÌý
  • Salt if needed

Directions

• Put all ingredients of peanut-ginger sauce into blender or food processor until smooth.
• In individual bowls, place one serving of linguine and add desired julienned vegetables. Ladle peanut-ginger sauce on top. Serve with toppings.

Notes

Vegan? Yes
Vegetarian? Yes
Contains pork? No
Contains alcohol? No