Chili-lime Almond Butter noodles
1⁄2 cup smooth almond butter 2 Tbsp. lime juice 2 Tbsp. reduced-sodium soy sauce 1 Tbsp. honey 1 Tbsp. rice vinegar 2 tsp. chili-garlic sauce, or to taste 1 tsp. minced fresh ginger 8 oz. whole-wheat fettuccine 12-oz. bag fresh vegetable stirfry blend, such as carrots, broccoli, snow peas
Bring a large pot of lightly salted water to a boil. In a large bowl, whisk together almond butter, lime juice, soy sauce, honey, vinegar, chili-garlic sauce and ginger. Cook pasta in boiling water until not quite tender, about 1 1⁄ minutes less 2 than specified by the package directions. Add vegetables and cook until pasta and vegetables are just tender, about another 1 1⁄2 minutes. Drain pasta and vegetables, reserving 1⁄3 cup of the cooking water, and rinse with cool water. Stir the reserved cooking liquid into the almond sauce, then add pasta and vegetables. Toss well to coat. Serve at room temperature or chilled. Serves 6.