This recipe is a good way to make the switch from white pasta to whole-grain varieties that offer more fiber and protein.  If your diet requires additional protein you can add chicken or salmon.  The dish also tastes great as a cold noodle salad which you can easily transport to work.  If you do not have hoisin or garlic-chile sauce just substitute another sweet and spicy combo. Serves 4 (2 cups/serving) Cook time: 35 minutes

Ingredients: 8 oz whole-wheat linguine noodles 1 Tbs. peanut oil 1 small onion, thinly sliced (about 1 cup) 2 garlic cloves, minced (2 tsp) 1 small head bok choy, chopped into 2-inch pieces (1 1/2 cups) 1 1/2 cups broccoli floret 1/2 cup frozen or fresh snow peas (thawed) 1 red bell pepper, thinly sliced 2 Tbs hoisin sauce 1 Tbs garlic-chili sauce 1/4 cup chopped peanuts

Cook pasta according to package directions.  Drain, reserving 1 cup cooking water, and set pasta aside.

Meanwhile, heat oil in large skillet or wok over medium heat.  Add onion and garlic, and saute 5 to 7 minutes, or until onion is golden.

Add bok choy, broccoli, snow peas, and bell pepper.  Stir continuously for 5 minutes.  Add a 1/2 cup of water, cover, and simmer 5 minutes.  Stir in hoisin and garlic-chili sauces.  Stir in noodles, adding 1/2 cup reserved cooking water.  Add more water if mixture seems too dry.  Garnish each serving with 1 Tbs. chopped peanuts.

Per 2-cup serving: 330 calories; 19g protein; 9g fat (1g saturated); 55g carb; 10g fiber; 205mg sodium; 7g sugars

compliments of vegetarian times magazine