|Spaghetti in Spicy Peanut Sauce || || |
Recipe type: Main
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Although peanut butter is high in fat, a little goes a long way in providing protein, fiber, B vitamins, minerals and an interesting taste to this vegetarian dish. For the best flavor and texture, purchase pasta made from semolina (durum wheat flour). Other pasta may be substituted for the classic round strands of spaghetti. If you choose to use fresh rather than dried pasta, cook it for about 3 minutes.
- 1/2 cup (4 fl oz/125 ml) vegetable stock or vegetable broth
- 3 tablespoons reduced fat chunky peanut butter
- 1 tablespoon reduced sodium soy sauce
- 1 garlic clove, peeled and minced
- 1/4 teaspoon crushed red pepper flakes
- 6 qt (6 l) water
- 12 oz dried spaghetti
- 1 green bell pepper (capsicum), seeded, deribbed and chopped
- 1 red bell pepper (capsicum) seeded, deribbed and chopped
- 1/2 cup chopped green (spring) onions, green and white parts
- 1/4 cup (1/3oz/10g) chopped fresh cilantro (fresh coriander)
- n small saucepan,over med. high heat, heat the stock until hot.
- To make the sauce,in med. bowl, combine the hot broth, garlic, peanut butter, soy sauce, and red pepper flakes.
- Cook spaghetti according to directions on box until al dente.During the last minute of cooking add bell peppers and blanch for 1 minute.
- In a large bowl combine pasta ,peppers and sauce to coat well. Serve and ENJOY!!!
Calories: 409 Fat: 6g Saturated fat: 1g Carbohydrates: 74g Fiber: 3g Protein: 15g Cholesterol: 0mg
To test that pasta is done al dente, use a long fork to remove a piece about 1 minute before the allotted cooking time. Let it cool briefly, then taste. When al dente it should be tender and cooked through but still chewy.
Recipe by Jane Fonda at http://janefonda.com/spaghetti-in-spicy-peanut-sauce/