Food & Drink

Recipe: Peanut butter pasta

Ingredients:

8 ounces thick spaghetti

4 cups broccoli florets, cut into bite-size pieces

2/3 cup vegetable broth

1/3 cup reduced-fat peanut butter

2 tablespoons rice vinegar

2 tablespoons reduced-sodium soy sauce

1 teaspoon sweet chili sauce

2 cloves garlic, peeled and cut in half

1/4 cup shredded carrot 3 green onions, finely chopped

1/3 cup chopped red pepper

Cook pasta according to package directions, omitting salt. Add broccoli to pasta during the last 3 minutes of cooking; drain well.

Place broth, peanut butter, vinegar, soy sauce, chili sauce and garlic in food processor; process until blended.

Toss cooked pasta with remaining vegetables. Drizzle sauce over pasta and vegetables; toss well.

Cover and refrigerate at least 4 hours or overnight. Serve chilled or at room temperature.

Per serving, based on 5, using reduced-fat peanut butter: 326 calories (21 percent from fat), 8 grams total fat (2 grams saturated), trace cholesterol, 51 grams carbohydrates, 14 grams protein, 489 milligrams sodium, 5 grams dietary fiber.

Per serving, based on 5, using natural peanut butter: 336 calories (27 percent from fat), 10 grams total fat (2 grams saturated), trace cholesterol, 48 grams carbohydrates, 13 grams protein, 546 milligrams sodium, 5 grams dietary fiber.

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