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Pasta With Peanut Sauce

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Ingredients
  Spaghetti 8 Ounce, uncooked
  Yellow squash 3 Medium
  Sweet red pepper 1 Medium
  Green onions 6 , cut into 2-inch pieces
  Dark sesame oil 1 Tablespoon
  Minced garlic 1 Tablespoon
  Low fat creamy peanut spread 1⁄4 Cup (4 tbs)
  Low sodium soy sauce 1⁄4 Cup (4 tbs)
  Lime juice 3 Tablespoon
  Sugar 1 Tablespoon
  Dried crushed red pepper 1 Teaspoon
Directions

Cook spaghetti according to package directions, omitting salt and fat.
Drain.
Meanwhile, cut squash in half lengthwise; cut halves into slices.
Seed sweet red pepper, and cut into thin strips.
Cook squash, sweet red pepper, and green onions in a saucepan in boiling water to cover 1 to 2 minutes or until crisp-tender.
Drain vegetables.
Heat oil in a large nonstick skillet over medium heat until hot.
Add garlic; cook, stirring constantly, 1 minute.
Add peanut spread, stirring until smooth.
Stir in soy sauce and remaining 3 ingredients.
Add vegetable mixture to skillet, tossing gently to coat.
Remove vegetable mixture from skillet with a slotted spoon.
Add cooked spaghetti to sauce in skillet, tossing to coat.
Transfer spaghetti to a serving plate, and top with vegetable mixture.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Noodle
Restriction: 
Vegetarian
Ingredient: 
Pasta

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