- 3 tablespoons vegetable oil
- 4 large cloves garlic, halved and thinly sliced lengthwise
- 2 celery stalks, thinly sliced
- 1/2 red bell pepper, cored, seeded and thinly sliced
- 2 carrots, shredded (about 1 cup)
- 1 pound spaghetti
- 1/4 cup low-sodium soy sauce
- 1/2 cup smooth peanut butter
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 scallions, thinly sliced
- calories 394
- fat 16 g
- satfat 2 g
- protein 13 g
- carbohydrate 50 g
- fiber 3 g
- cholesterol 0.0 mg
- sodium 529 mg
How to Make It
Bring a large pot of salted water to a boil. Warm oil in a large skillet over medium heat. Add garlic and cook, stirring constantly, until golden brown, 1 to 2 minutes. Remove with a slotted spoon; set aside. Add celery, bell pepper and carrots to skillet and cook, stirring, until softened but not browned, 3 to 5 minutes. Remove from heat.
Add spaghetti to boiling water and cook until tender yet firm, 10 to 12 minutes. Drain well and rinse under cold running water.
In a large bowl, whisk together soy sauce, peanut butter, vinegar and sesame oil until blended. Add spaghetti to peanut butter mixture and toss until well coated. Stir in cooked vegetables. Sprinkle golden garlic and scallions over pasta just before serving.
This recipe also appeared in the February 2011 issue.