Tahini-Ginger Noodles & Veggies

61g CARB

Serves 4

Total 20 min.

• ¼ cup tahini (sesame seed paste)
• ¼ cup lemon juice
• ¼ cup water
• 1 Tbsp. grated fresh ginger
• 1 Tbsp. agave syrup
• ¼ tsp. kosher salt
• 8 oz. dried linguine
• 3 cups broccoli florets
• 8 oz. sugar snap pea pods, halved
• 2 medium carrots, cut into ribbons with a vegetable peeler
• ¼ cup chopped peanuts or almonds
• Mint leaves (optional)

1. In a bowl stir together the first six ingredients (through kosher salt). In a large pot cook linguine in salted boiling water according to package directions. Drain; rinse under cold water. Return to pot.

2. Add broccoli, peas, carrots, and tahini mixture; toss to combine. Top with nuts and, if desired, mint leaves.

PER SERVING (2½ cups each) cal 429, fat 15 g (2 g sat. fat), chol 0 mg, sodium 242 mg, carb 61 g (9 g fiber, 10 g sugars), pro 17 g

TRY THIS

If you don’t have agave syrup, use a mild-flavor honey in its place.

Tahini-Ginger Noodles & Veggies