Asian Barilla® Whole Grain Spaghetti with Lime-Chile Sauce and Spring Vegetables2014-09-03
Author Georgeanne Brennan developed this vibrant recipe for the 2012 Healthy Flavors, Healthy Kids Conference.Barilla Whole Grain Thin Spaghetti makes a perfect substitution for Asian noodles in this salad. Use our Gluten Free Spaghetti for special diet customers.
- 2 lbs. Barilla Whole Grain Spaghetti
- 1 1/3 cups lime juice
- 1/2 cup fish sauce
- 4 tsp. soy sauce
- 8 tsp. sugar
- 5 cups peeled, shredded carrots
- 2 to 4 tsp. Thai-style chile paste
- 2 1/4 cups chopped fresh cilantro
- 2 1/4 cups chopped fresh mint
- 2 cups thinly sliced sugar snap or snow peas
- 2 cups thinly sliced spring onions
- as needed roasted, chopped peanuts
Cook the Barilla® pasta for one minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
In a bowl, whisk together the lime juice, fish sauce, soy sauce, sugar, 1 cup of the carrots, the chile paste (to taste) and 1/4 cup each of the cilantro and mint.
Toss the noodles with the sauce, remaining carrots, cilantro, and mint, and the peas and onions. Serve warm or cold. Garnish each generous 1-cup portion with peanuts.
Chef Recommended Cuts
- PLUS® Spaghetti
- Whole Grain Spaghetti
- Whole Grain Thin Spagheti
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.