April 8th, 2012
Developed by Ellie Krieger, R.D. for the Almond Board of California
Bring a large pot of water to a boil. Toast the almonds in a dry skillet over a medium-heat heat, stirring frequently, until they are golden, about 3 minutes.
Cook the pasta according to the directions on the package. Three minutes before the pasta is ready add the broccoli to the pasta pot. One minute before it is ready add the snow peas and red peppers to the pot.
While the pasta is cooking, make the sauce. Place the almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and three tablespoon of boiling water (from the pasta pot) into a large bowl and whisk until smooth.
Drain the noodles and vegetables, return them to the pasta pot, add the sauce and toss to coat. Serve garnished with the toasted almonds and scallion greens.
For 1 serving (1 1/2 cups ) Calories: 410 Fibre: 17g Total Fat: 16g Cholesterol: 85mg Saturated Fat: 1.5g Sodium: 460mg Monounsaturated Fat: 10g Calcium: 135mg Polyunsaturated Fat: 4g