Slice the snow peas and whisk the sauce ingredients together while the pasta is cooking, and this delicious-every-time dish that serves four people will be on the table in under 30 minutes.
- 4 oz. whole wheat spaghetti
- 4 cups bean sprouts
- 2 cups thinly sliced snow peas
- 2 Tbs. toasted sesame oil
- ¼ cup unsalted peanut butter
- 2 Tbs. reduced-sodium soy sauce
- 1 Tbs. rice or cider vinegar
- 1 tsp. brown sugar
- 1 scallion, minced
- 1 Tbs. finely minced ginger
- 1 clove garlic, finely minced
- 2 tsp. Asian chili sauce
- 1 cup grated carrot
1. Cook the spaghetti according to the package instructions.
2. Just before the pasta is done, add the bean sprouts and snow peas to the pot. Cook for 30 seconds, then drain everything well.
3. Return the pasta, sprouts, and snow peas to the pot and toss with the sesame oil.
4. In a large bowl, whisk the peanut butter, soy sauce, vinegar, sugar, scallion, ginger, garlic, and chili sauce with 2 Tbs. of water.
5. Toss the peanut butter mixture with the spaghetti, sprouts, snow peas, and carrot.
Per serving (1 ½ cups):
- Calories: 320
- Total Fat: 16 g
- Saturated Fat: 2.5 g
- Carbs: 38 g
- Fiber: 8 g
- Protein: 13 g
- Sodium: 370 mg
Nutrition Action’s new Veggie Nice gives you more than a month’s worth of meatless main dishes. Try the Yellow Split Pea & Spinach Stew. Or the Pepper, Onion, & Sweet Potato Frittata. All are from the kitchen of Kate Sherwood, our Healthy Cook. That means they’re good for you… and their flavor will knock your socks off.