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Vegetarian Peanut Pasta

Yield 5 servings
Super Quick. You can substitute 1 1/2 cups broccoli flowerets for snow peas in this recipe. For a bit of crunch, sprinkle each serving with 2 teaspoons chopped dry-roasted peanuts.

Ingredients

  • 1/4 cup plus 2 tablespoons reduced-fat peanut butter
  • 1/4 cup plus 1 1/2 teaspoons water
  • 3 tablespoons brown sugar
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 1/4 to 1/2 teaspoon dried crushed red pepper
  • 8 ounces spaghetti, uncooked
  • 10 ounce fresh snow pea pods, trimmed
  • 1 large carrot, shredded

Nutrition Information

  • calories 339
  • caloriesfromfat 22 %
  • fat 8.1 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 12.3 g
  • carbohydrate 54.2 g
  • fiber 4.3 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 398 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 6 ingredients in a small saucepan. Cook over medium heat until mixture begins to boil, stirring often; remove from heat, and set sauce aside.

  2. While sauce cooks, cook pasta according to package directions, omitting salt and fat; add snow peas to pasta the last 3 minutes of cooking time. Drain and place in a large serving bowl. Add carrot and sauce, tossing to coat.

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