Makes 6 servings
1/2 cup smooth almond butter
2 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons chili-garlic sauce, or to taste
1 teaspoon minced fresh ginger
8 ounces whole-wheat fettuccine
1 (12-ounce) bag fresh vegetable stir-fry blend, such as carrots, broccoli, snow peas
Bring a large pot of lightly salted water to a boil.
In a large bowl, whisk together the almond butter, lime juice, soy sauce, honey, vinegar, chili-garlic sauce and ginger.
Cook the pasta in the boiling water until not quite tender, about 11/2 minutes less than specified by the package directions. Add the vegetables and cook until pasta and vegetables are just tender, about another 11/2 minutes.
Drain the pasta, reserving 1/3 cup cooking water. Rinse pasta and vegetables with cool water. Stir reserved cooking liquid into almond sauce, then add cooked pasta and vegetables. Toss well to coat. Serve at room temperature or chilled.
Nutrition per serving: 191 calories; 112 calories from fat; 12 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 16 g carbohydrate; 5 g protein; 2 g fiber; 272 mg sodium.