Ingredients
| Quantity | Ingredients |
|---|---|
| 8 ounces | capellini pasta, broken into thirds |
| 1 tbsp | peanut oil |
| 2 | navel oranges |
| 2 tbsp | frozen orange juice concentrate |
| 2 tbsp | reduced-sodium soy sauce |
| 1 tbsp | grated fresh ginger |
| 1/4 tsp | granulated sugar |
| 1/4 tsp | salt |
| 1-1/2 cups | shredded carrots |
| 1 large | red bell pepper, cut into thin strips |
| 2 tbsp | thinly sliced green onions |
| 2 tbsp | coarsely chopped unsalted, dry-roasted peanuts (1/2 oz.) |
Directions
1. In large pot of boiling water, cook pasta according to package directions. Drain, rinse briefly under cold water and drain again. Place pasta in serving bowl and toss with 1/2 teaspoon of oil. 2. Grate 2 teaspoons of zest from one of oranges. With a serrated knife, remove peel and white pith from both oranges. Working over a strainer set over a medium bowl, cut out orange sections from in between membranes, letting them drop into strainer. Squeeze juice from membranes into bowl. 3. To freshly squeezed orange juice in bowl, add remaining 2-1/2 teaspoons peanut oil, orange zest, orange juice concentrate, soy sauce, ginger, sugar and salt, and whisk with a fork to blend. 4. Pour dressing over pasta. Add carrots, bell pepper and green onions, and toss to blend. Add orange sections and toss again. Sprinkle with peanuts. Nutrition Information Per Serving: 341 calories, 6.2g total fat, 1g saturated fat, 5.2g dietary fibre, 0mg cholesterol, 466mg sodium.
Source: www.wholehealthmd.com