INGREDIENTS

  • 16 ounces linguine
  • 2 tablespoons peanut oil
  • 1 large red bell pepper , seeded and diced
  • 1/2 cup shredded carrots
  • 1 1/2 tablespoons fresh garlic , minced
  • 2 teaspoons freshly grated ginger
  • 12 ounces snow peas , trimmed and cut diagonally in 1 inch pieces
  • 1 cup scallionsor green onions , thinly sliced
  • 2 cups chicken broth or vegetable broth
  • 3 teaspoons cornstarch
  • 2 tablespoons water
  • salt and pepper
  • crushed red pepper flakes , to taste (optional)

DIRECTIONS

  1. Cook linguine according to package directions. Drain, cover and set aside.
  2. While pasta cooks, heat oil in a large skillet; add peppers and carrots. Sauté 1 minute.
  3. Add garlic and ginger; sauté 1 minute.
  4. Add snow peas and scallions; sauté 1 minute.
  5. Add broth; bring to a simmer.
  6. In a small container, combine cornstarch and water; stir to blend.
  7. Whisk the cornstarch mixture into the sauce. Cook, stirring constantly, until the sauce is slightly thickened.
  8. Taste for seasonings; add salt, pepper and/or red pepper flakes as desired.
  9. Add pasta; toss to combine. Serve immediately.