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Asian-Flavored Pasta Salad

Yield 5 servings (serving size: 1 cup)

Ingredients

  • 1 (7-ounce) package spaghetti or 6 ounces Chinese noodles, uncooked
  • 2 cups small fresh broccoli flowerets
  • 1/4 cup sliced green onions
  • 1 small red bell pepper, thinly sliced
  • 2 tablespoons white wine vinegar
  • 2 tablespoons water
  • 2 tablespoons crunchy reduced-fat peanut butter
  • 2 teaspoons grated peeled fresh ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried crushed red pepper

Nutrition Information

  • calories 207
  • caloriesfromfat 14 %
  • fat 3.3 g
  • satfat 0.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 8.1 g
  • carbohydrate 36.8 g
  • fiber 2.3 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 181 mg
  • calcium 0.0 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Add broccoli to cooking water 1 minute before pasta is done. Drain pasta and broccoli well; transfer to a large bowl, and add green onions and red bell pepper. Set aside, and cool slightly.

  2. Combine vinegar and remaining 5 ingredients; stir well. Add vinegar mixture to pasta mixture, stirring well. Serve at room temperature.

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