These traditional Asian flavors are loved the world over. Associating them early with fresh vegetables and whole-grain noodles is preferable to the association they’ll pick up later with deep fried mall food and heavily sweetened, starchy sauces.
- ½ pound whole-wheat spaghetti
- 1 clove garlic, minced very fine
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil
- 2 tablespoons rice vinegar
- 1 carrot, grated
- 1 zucchini, grated
- 1 red bell pepper, diced fine
- 1 tablespoon sesame seeds
Bring a large pasta pot of water to a boil over high heat.
At the boil, add pasta, and stir until the boil resumes. Cook until tender, but al dente.
Drain, rinse with cold water, and set aside.
In a large bowl, whisk together garlic, ginger, sesame oil, soy sauce, peanut oil, and rice vinegar.
Add carrot, zucchini, pepper, sesame seeds, and cooked pasta. Toss well to thoroughly coat.
Serve chilled or at room temperature.
- 270 calories
- 7 g fat
- 47 g carbohydrates
- 10 g protein
- 270 mg sodium
- 9 g fiber
This is an Italian term that means “to the tooth,” and refers to the degree to which certain foods, usually pasta and vegetables, are cooked. These foods are cooked until done, but still have slight texture when bitten. They are not raw or crunchy, nor are they soft.