Chili-Lime Almond Butter Noodles

Serves 6
1/2 cup smooth almond butter
2 tablespoons lime juice
2 tablespoons reduced sodium soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
2 taspoons chili-garlic sauce, or to taste
1 teaspoon minced fresh ginger
8 ounces whole-wheat fettuccine
12 ounce bag fresh vegetables, stir fry blend, such as carrots,
broccoli, snow peas

Bring a large pot of lightly salted water to a boil.
In a large bowl, whisk the almond butter, lime juice, soy sauce,
hone, vinegar, chili-garlic sauce and ginger.
Cook the pasta in the boiling water until no quie tender, about 1 1/2
minutes less than specified by the package directions.  Add the
vegetables and cook until the pasta and vegetables are just tender,
about 1 1/2 minutes.
Drain the pasta, reserving 1/3 cup of the cooking water.  Rinse the
pasta with cool water.  Stir the reserve cooking liquid into the
almond sauce, then add the pasta and vegetables.  Toss well to coast.
 Serve at room temperature or chilled.