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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Supplying half your daily requirement for fiber, lots of appetite-suppressing protein, and some Resistant Starch and MUFAs, this quick-and-simple Asian-themed dish is just as slimming as it is satisfying. Ingredients:
8 ounces uncooked whole-wheat linguine |
2 cups broccoli florets |
1 cup shelled frozen edamame |
1/2 cup peanut satay sauce (such as thai kitchen) |
2 cups bean sprouts |
1 large carrot, peeled and shredded |
1/2 red bell pepper, cut into thin slices |
1/4 cup lightly salted, dry-roasted peanuts, chopped |
fresh lime wedges |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. During the last minute of cooking, add broccoli and edamame. Drain well, and transfer to a large bowl.
2. Add satay sauce to pasta mixture, and toss to coat. Add bean sprouts, carrot, and bell pepper; toss until thoroughly combined. Divide pasta mixture evenly among 4 serving plates; top each serving with 1 tablespoon chopped peanuts. Serve with lime wedges.
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