Peanut Butter Spaghetti
Peanut butter for dinner! This Asian-inspired noodle dish is high in protein and healthy fats. Kids just can’t get enough of it. Leftover sauce makes a tasty dip for chicken or veggie sticks.
12 ounces dry spaghetti
1 clove garlic
1⁄2 cup creamy peanut butter
1⁄4 cup reduced-sodium soy sauce
2 tablespoons honey
2 tablespoons sherry or rice vinegar
1 tablespoon canola oil
1 teaspoon sesame oil
Shredded carrots and thinly sliced cucumber for serving
Cook pasta according to package directions; drain, reserving 1⁄4 cup of the cooking liquid. While the pasta is cooking, prepare the sauce. Add garlic to food processor and pulse to finely chop. Add peanut butter, soy sauce, honey, vinegar, canola and sesame oils; pulse until smooth. With the machine running, add reserved cooking liquid through the feed tube. Toss 1⁄2 cup of prepared sauce with cooked pasta. Serve with carrots and cucumbers on top or on the side.
YIELD: 6 cups
Nutrition Information per 1⁄2 Cup
Calories: 197, Total Fat: 8 grams, Saturated Fat: 1 gram, Carbohydrate: 25 grams, Sugars: 4 grams, Protein: 8 grams, Sodium: 230 milligrams, Cholesterol: 0 milligrams, Fiber: 1 gram, Vitamin D: 0 IU, Calcium: 13 milligrams, Iron: 1.4 milligrams