Not only are whole wheat noodles more nutritious than regular noodles, but they offer an appealing chewiness and hearty flavor. The noodles are cooked in chicken broth for an even richer taste.
1 (14-oz.) can lower-sodium chicken broth
6 oz. whole wheat spaghetti
1 lb. shelled, deveined uncooked medium shrimp
1 medium red bell pepper, cut into thin strips
1 1/2 cups snow peas
1/4 cup sliced green onions
3 tablespoons chopped cilantro
2 tablespoons light soy sauce
2 teaspoons grated ginger
1/2 to 1 teaspoon Asian chili-garlic sauce
1/4 teaspoon salt
1. Bring broth to a boil in large saucepan over high heat. Add spaghetti; return to a boil. Reduce heat to medium; cover and simmer 6 minutes. Increase heat to medium-high. Add shrimp and bell pepper; cover and cook 4 minutes or until shrimp turn pink, stirring occasionally.
2. Remove from heat. Stir in all remaining ingredients; cover and let stand 3 minutes or until snow peas and onions are slightly crisp-tender.
4 (1 1/2-cup) servings
PER SERVING: 270 calories, 2 g total fat (.5 g saturated fat), 27 g protein, 38.5 g carbohydrate, 160 mg cholesterol, 845 mg sodium, 5 g fiber
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