Ingredients:
3 oz. thin whole wheat spaghetti
2 tablespoons olive oil
1 cup thinly sliced red onions
3 cloves garlic, minced
¾ lb Brussels sprouts, trimmed and thinly sliced
1 tablespoon grated fresh ginger
¼-½ teaspoon red pepper flakes
½ cup broth of choice
2 tablespoons reduced sodium soy sauce
½ cup julienne cut carrots
1/3 cup snipped fresh cilantro
3 tablespoons slivered toasted almonds
Directions:
1. Break the spaghetti into 1-inch pieces and cook according package directions. Drain and return spaghetti to hot pan; cover and keep warm.
2. In a large skillet heat oil over medium-high heat. Add onion and garlic; cook and stir 1 minute. Add the Brussels sprouts, ginger, and crushed red pepper; cook and stir 1 minute. Add broth and soy sauce. Cook 2 minutes more or until liquid is nearly evaporated, stirring occasionally.
3. Remove from heat and stir in the spaghetti, carrot slivers, and cilantro. Sprinkle with almonds to serve.
Serves 4