Asian-Flavored Pasta Salad

recipe

Yield:

5 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.

501 Delicious Heart Healthy Recipes,

Oxmoor House

January 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note