Pasta with Peanut Sauce
Yield
4 servingsPrep
25 minCook
15 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
spaghetti
uncooked |
|
| 12 | each |
scallions, spring or green onions
|
|
| 3 | each |
yellow summer squash
|
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | tablespoon |
sesame oil
dark |
|
| 1 | tablespoon |
garlic
minced |
|
| ¼ | cup |
peanut butter
creamy |
|
| ¼ | cup |
soy sauce, sodium reduced
|
|
| 3 | tablespoons |
lime juice
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
red hot chili pepper, dried
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
spaghetti
uncooked |
|
| 12 | each |
scallions, spring or green onions
|
|
| 3 | each |
yellow summer squash
|
|
| 1 | each |
sweet red bell peppers
|
|
| 15 | ml |
sesame oil
dark |
|
| 15 | ml |
garlic
minced |
|
| 59 | ml |
peanut butter
creamy |
|
| 59 | ml |
soy sauce, sodium reduced
|
|
| 45 | ml |
lime juice
|
|
| 15 | ml |
sugar
|
|
| 5 | ml |
red hot chili pepper, dried
crushed |
|
Directions
Cook spaghetti according to package directions, omitting salt and fat; drain and keep warm.
Cut white portion of onions into 2-inch pieces; reserve green tops for another use.
Cut squash in half lengthwise, and cut halves into slices.
Remove and discard seeds from bell pepper, and cut pepper into thin strips.
Cook vegetables in a sauce pan in boiling water to cover 3 minutes; drain vegetables and set aside.
Pour oil into large skillet; place over medium heat until hot.
Add garlic and cook, stirring constantly, 1 minute.
Add peanut butter, stirring until smooth.
Stir in soy sauce and next 3 ingredients.
Add vegetables to skillet, and toss gently to coat; remove vegetables from skillet with a slotted spoon.
Add spaghetti to sauce in skillet, tossing to coat; transfer to a serving plate, and top with vegetables.
Serve immediately.
