I know I’ve shared other recipes for Asian style pasta butwith this one I took care to make it as low calorie as possible and I believe Isucceeded nicely. The portion sizes aren’t big, but pasta is filling and itdoesn’t take a large quantity to serve this as a side dish.
Note: The Oriental salad dressing I used was left over from the Oriental Chicken Salad recipe Iprepared on January 5th.
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| Low Fat Asian Linguine served with Asian Pork Tenderloin and Slow Cooker Sesame Green Beans |
Low Fat AsianLinguine With Vegetables
2 ounces whole wheat linguine1/4 cup chopped broccoli1 t. sesame oil1/4 cup Red bell pepper, cut into strips1 Green onion, cut on the bias
2 fresh basil leaves, chiffonade1/3 cup Oriental salad dressing
Cook linguine in boiling water as directed on package withbroccoli; drain and set aside. In the same pot, heat the sesame oil over mediumheat. Add the pepper and white parts of the onion (reserve the green parts) andstir fry for 2 – 3 minutes, until veggies start to soften. Mix in reservedlinguine and broccoli and add salad dressing. To serve, top with slices of reservedgreen onion and basil leaves.
Serves 2 with about 90 calories each serving
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