BRUSSELS SPROUTS AND NOODLE STIR-FRY WITH CILANTRO AND ALMONDS

SAVE TIME THINLY SLICING THE BRUSSELS SPROUTS BY USING THE SLICING ATTACHMENT ON A FOOD PROCESSOR. OR LOOK FOR SHREDDED FRESH BRUSSELS SPROUTS WITH THE PACKAGED SALAD MIXES IN YOUR SUPERMARKET.

START TO FINISH 30 minutes

• 3 oz. dried thin whole wheat spaghetti
• 2 Tbsp. olive oil
• 1 cup thinly sliced red onion
• 3 cloves garlic, minced
• 12 oz. fresh Brussels sprouts, trimmed and thinly sliced
• 1 Tbsp. grated fresh ginger
• ¼ to ½ tsp. crushed red pepper
• ½ cup reduced-sodium vegetable broth
• 2 Tbsp. reduced-sodium soy sauce
• ½ cup shredded carrot
• ⅓ cup snipped fresh cilantro
• 3 Tbsp. slivered almonds, toasted (tip)

1. Break spaghetti into 1-inch pieces. Cook spaghetti according to package directions; drain. Return spaghetti to hot pan; cover and keep warm.

2. In a large skillet or wok heat oil over medium-high heat. Add onion and garlic; cook and stir 1 minute. Add Brussels sprouts, ginger, and crushed red pepper; cook and stir 1 minute. Add broth and soy sauce. Cook 2 minutes more or until liquid is nearly evaporated, stirring occasionally. Remove from heat.

3. Stir in cooked spaghetti, carrot, and cilantro. Sprinkle with almonds. MAKES 4 SERVINGS.

PER SERVING 230 cal., 10 g fat (2 g sat. fat), 392 mg sodium, 30 g carb., 6 g fiber, 8 g pro.