LOWFAT: Linguine w/Gingered Zucchini

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* Exported from MasterCook II *

 

Linguine with Gingered Zucchini

 

Recipe By : 500 Practically Fatfree Pasta Recipes

Serving Size : 8 Preparation Time :0:20

Categories : Asian Lowfat

Pasta

 

Amount Measure Ingredient -- Preparation Method

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4 quarts water

8 ounces linguine, broken into 4 " pieces

2 zucchini, halved lengthwise & cut into --

1/4 " slices

1 cup cherry tomatoes -- halved

1/2 cup bean sprouts

3 tablespoons reduced sodium soy sauce

2 tablespoons rice vinegar

1/2 teaspoon minced fresh gingerroot

1/2 teaspoon sesame oil

1/2 teaspoon hot pepper sauce

2 scallion -- minced

1 teaspoon toasted sesame seeds

 

Bring water to a rapid boil in a large, covered pot. Slowly stir in

pasta. Return water to a boil. Stir pasta with a long-handled wooden

fork to prevent it from sticking together. Follow cooking time

recommendation on package. Pasta should be cooked through but still

firm. Check for doneness by biting into a piece of pasta rinsed in

cold water. Drain cooked pasta into a colander into the sink.

 

Place 2 " of water in the bottom of a steamer. Steam the zucchini and

tomatoes for 2 minutes.

 

Combine the pasta, zucchini, tomatoes, and bean sprouts.

 

In another bowl, combine soy sauce, vinegar, gingerroot, sesame oil,

and hot pepper sauce.

 

Pour the sauce over the pasta-vegetable mixturee. Sprinkle with

scallions and sesame seeds.

 

Per serv: 175 cals, 1 g fat, 228 mg sod

 

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NOTES : Zucchini, cherry tomatoes, and bean sprouts are steamed, then

combined with Asian seasonings and linguine.