Ingredients
8 ounces uncooked linguine1/3 cup reduced-sodium soy sauce1/4 cup water2 tablespoons lemon juice1-1/2 teaspoons sesame oil2 medium carrots, julienned1/2 medium sweet red pepper, julienned1-1/2 teaspoons olive oil, divided1/2 cup fresh snow peas1 garlic clove, minced1 small zucchini, julienned1/2 cup canned bean sprouts1 green onion, julienned
Preparation
Cook linguine according to package directions; drain and place in a large serving bowl. In a small bowl, whisk the soy sauce, water, lemon juice and sesame oil. Refrigerate 1/4 cup for dressing. Pour remaining mixture over hot linguine; toss to coat evenly.
In a large nonstick skillet or wok coated with cooking spray, stir-fry carrots and red pepper in 3/4 teaspoon olive oil for 2 minutes. Add snow peas and garlic; stir-fry 2 minutes longer. Add to linguine.
Stir-fry the zucchini, bean sprouts and onion in remaining olive oil for 2 minutes; add to linguine mixture. Cover and refrigerate for at least 2 hours. Just before serving, add dressing and toss to coat.
