8 ounces thick spaghetti
4 cups broccoli florets, cut into bite-size pieces
2/3 cup vegetable broth
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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.