- Serves: Serves 4
Description
This is so good—and quick, too! Serve it either hot or cold.
Ingredients
8 ounces dried spaghetti
2 medium green onions (green and white parts), thinly sliced
1/2 cup low-sodium vegetable broth
3 tablespoons low-fat peanut butter
1 tablespoon plus 1 teaspoon cider vinegar or plain rice vinegar
1 teaspoon toasted sesame oil
1/8 to 1/4 teaspoon cayenne
1/8 teaspoon salt
2 medium green onions (green and white parts), thinly sliced
1/2 cup low-sodium vegetable broth
3 tablespoons low-fat peanut butter
1 tablespoon plus 1 teaspoon cider vinegar or plain rice vinegar
1 teaspoon toasted sesame oil
1/8 to 1/4 teaspoon cayenne
1/8 teaspoon salt
Cooking Instructions
Prepare the spaghetti using the package directions, omitting the salt and oil. Drain well.
Meanwhile, in a medium bowl, whisk together the remaining ingredients.
Transfer the spaghetti to a large platter. Stir the sauce into the spaghetti. Serve immediately for a hot entrée or cover and refrigerate for a cold entrée.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- 290
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Trans Fat
- 0
- Polyunsaturated Fat
- 2 g
- Monounsaturated Fat
- 2.5 g
- Cholesterol
- 0 mg
- Sodium
- 152 mg
- Carbohydrates
- 48 g
- Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 11 g
3 starch, 1/2 very lean meat, 1 fat
This recipe is reprinted with permission from The New American Heart Association Cookbook, Seventh Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.
