Pasta with Peanut Sauce
|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|
|Dried crushed red pepper||1 Teaspoon|
Cook spaghetti according to package directions, omitting salt and fat.
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.
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.