Whisk peanut butter and boiling water; whisk in lime juice, cayenne, and vinegar. Cook linguine 5 mins. Add carrots to boiling water and cook 2 mins. Stir in broccoli and cook 4 mins more. Drain linguine and vegs and transfer to lg bowl. Pour peanut sauce over linguine and vegs and toss to coat. Toss in peanuts and scallion and garnish with cilantro. Typed by Sherilyn Schamber Posted to CHILE-HEADS DIGEST V3 #,
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|Serving Size: 1 Serving (83g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 90 (34%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 40.9mg||13 %|
|Sodium 90.2mg||3 %|
|Potassium 272.5mg||7 %|
|Total Carbohydrate 35.7g||10 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 33.8g|
|Protein 10.8g||15 %|
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Calories per serving: 268
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