Traditional Asian meals tend to be full of veggies, and this one won't disappoint. Also, peanuts provide protein and off-the-chart levels of resveratrol, the same heart-smart compound found in red wine.

Ingredients

　　8 ounces whole-wheat spaghetti

　　2 1/4 teaspoons kosher salt, divided

　　1 tablespoon canola or sunflower oil

　　1 large shallot, sliced

　　1 piece (about 1 inch) ginger, peeled and finely chopped

　　1 pound baby bok choy, leaves and stems separated, roughly chopped

　　1 red bell pepper, sliced

　　3/4 cup low-sodium vegetable stock or water

　　2 tablespoons low-sodium soy sauce

　　1 tablespoon dark sesame oil

　　1 tablespoon rice vinegar

　　1/2 cup chopped unsalted roasted peanuts

　　1/4 teaspoon red pepper flakes (or more to taste)

　　Cook pasta as directed on package with 2 teaspoons salt until just tender. Drain and rinse pasta with cool water. In a large nonstick skillet, heat canola oil over medium-high heat. Cook shallot and ginger, stirring, until just brown, 1 minute. Add bok choy stems, bell pepper and remaining 1/4 teaspoon salt. Cook, stirring frequently, until peppers are crisp-tender, 1 to 2 minutes. Transfer contents of skillet to a plate. To same skillet, add bok choy leaves, stock, soy sauce, sesame oil and vinegar. Cook, stirring, until leaves are soft and bright green, 1 to 2 minutes. Add bell pepper mixture, pasta, peanuts and pepper flakes to pan. Toss to combine; serve.

Nutrition Per Serving

　　17 g fat

　　2 g saturated fat

　　55 g carbohydrates

　　8 g fiber

　　16 g protein

　　#### Nutritional analysis provided by Self