The dressing is packed with intense flavors, so only a limited amount of oil is necessary.
Recipe information
Yield
Serves 6
Ingredients
1/4 cup fresh lime juice
3 tablespoons canola oil
3 tablespoons soy sauce
2 tablespoons (packed) dark brown sugar
1 tablespoon oriental sesame oil
1 tablespoon minced garlic
1 tablespoon grated orange peel
2 small serrano chilies, stemmed, thinly sliced into rounds
9 ounces green beans, trimmed, cut diagonally into 1/2-inch pieces
1 9-ounce package fresh linguine
2 cups shredded peeled carrots
1 cup thinly sliced green onions
Preparation
Step 1
Stir first 8 ingredients in medium bowl to blend. Season dressing with salt and pepper. Let stand 30 minutes to blend flavors.
Step 2
Cook green beans in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer beans to cold water to cool. Drain well. Pat dry with paper towels.
Step 3
Return water to boil. Add pasta and cook until just tender but still firm to bite, stirring often, about 2 minutes. Drain. Rinse pasta under cold water. Drain well.
Step 4
Combine green beans, pasta, carrots, green onions and dressing in large bowl. Toss to coat. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)
Nutrition Per Serving
Per Serving: calories
292; total fat
10 g; saturated fat
1 g; cholesterol
0 mg.
#### Nutritional analysis provided by Bon Appétit
