Sesame-Peanut Pasta

  • Serves: Serves 4


This is so good—and quick, too! Serve it either hot or cold.


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

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
Total Fat
6 g
Saturated Fat
1 g
Trans Fat
Polyunsaturated Fat
2 g
Monounsaturated Fat
2.5 g
0 mg
152 mg
48 g
3 g
4 g
11 g

Dietary Exchanges

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.