Ingredients

• 2 carrots, peeled
• 1 tablespoon vegetable oil, divided
• 2 teaspoons grated peeled fresh ginger
• 3 garlic cloves, minced
• 1 cup fat-free, less-sodium chicken broth
• 1/2 cup natural-style peanut butter
• 1/4 cup low-sodium soy sauce
• 3 tablespoons rice or white wine vinegar
• 1 teaspoon chili garlic sauce (such as Lee Kum Kee)
• 1/4 teaspoon salt
• cooking spray
• 2 cups red bell pepper strips
• 1 pound snow peas, trimmed
• 8 cups hot cooked linguine (about 1 pound uncooked pasta)
• 1/2 cup chopped fresh cilantro

Instructions

1. Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside. Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; saute 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.