Noodles with Spring Vegetables

Categories: Pasta- Pasta Sauce- Pizza

Ingredients

• 1 (12 oz.) pkg. whole wheat fettucine or linguine, uncooked
• 1 lb. fresh asparagus
• 1/2 cup rice vinegar
• 1/4 cup peanut oil
• 3 Tbsp. sesame oil
• 1 medium cucumber
• 1 lb. small broccoli florets
• 1 large carrot, grated
• 1 (8oz.) can sliced water chestnuts, drained
• 5 large radishes, sliced (optional)
• 1/2 tsp. salt
• 1/4 tsp. pepper

Directions

1. Cook noodles in boiling salted water 6 to 8 minutes; remove noodles with a slotted spoon, reserving boiling water. Rinse noodles; drain and set aside.
2. Snap off tough ends of asparagus; cut asparagus into 1/2-inch pieces. Add asparagus to boiling water, and cook 3 minutes; drain. Plunge into ice water to stop the cooking process; drain and set aside.
3. Whisk together vinegar and oils. Pour over noodles, and toss.
4. Cut cucumber in half lengthwise; remove seeds, and cut cucumber into thin slices. Add cucumber, asparagus, broccoli, and remaining ingredients to noodle mixture, tossing well.

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