Want to feel alert and energized? Repeat after us: protein, protein, protein. Here's a way to get lots of it, with very little saturated fat. (For an equally high-energy vegetarian version of this dish, substitute 12 ounces firm tofu, drained and cut in 1-inch cubes, for the shrimp.)

Ingredients

　　1 tsp canola oil

　　2 tsp minced fresh ginger

　　2 cloves garlic, peeled and minced

　　1 tbsp low-sodium soy sauce

　　4 tsp rice vinegar

　　1/2 tsp Asian chili sauce (or 1/2 tsp red pepper flakes)

　　1/3 cup natural-style smooth peanut butter

　　1/2 cup lower-sodium nonfat chicken broth

　　1/2 tsp salt

　　8 oz spaghetti

　　12 oz medium shrimp, peeled and deveined

　　1 red bell pepper, cored, seeded and julienned

　　1 cup snow peas

　　1 carrot, peeled and julienned

　　Heat oil over medium-high heat in a saucepan. Add ginger and garlic; cook, stirring, 2 minutes. Add soy sauce, vinegar, chili sauce, peanut butter, broth, and salt; cook, stirring, until peanut butter dissolves. Simmer over low heat 7 minutes until thick and smooth. Meanwhile, cook spaghetti in salted boiling water 7 minutes. Add shrimp; cook 4 minutes. Add bell pepper and snow peas; cook 1 minute longer. Drain. Toss pasta and vegetables with peanut sauce and carrot.

Nutrition Per Serving

　　15 g fat (2 g saturated fat)

　　57 g carbohydrates

　　32 g protein

　　#### Nutritional analysis provided by Self