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