Joy Bauer

Joy Bauer's photo: Peanut Butter Spaghetti Ingredients 1 box whole wheat spaghetti (or gluten-free whole grain) 2 teaspoon sesame oil 3 tablespoon natural peanut butter 1/4 cup reduced-sodium vegetable or chicken broth 1/4 cup(s) soy sauce, reduced-sodium 1 tablespoon sugar 1 tablespoon rice wine vinegar *1/2 teaspoon optional hot sauce *1/2 cup optional sliced scallions salt and black pepper, to taste Preparation Cook the whole wheat spaghetti according to package directions, until al dente. Drain the spaghetti, and toss with the sesame oil. In a small bowl, stir together peanut butter, broth, soy sauce, sugar, and rice wine vinegar (add optional hot sauce, if you choose). Stir until smooth. Toss the noodles with the sauce — make sure to thoroughly soak up all the sauce on the bottom of the bowl. Season with a pinch of salt and pepper to taste. Spoon into a serving bowl and top with optional scallions. Serve hot, cold, or at room temperature. Number of Servings: 4 (Serving Size: 1 1/2 cups) Nutrition: Calories: 430 Total Fat: 9.5 g Saturated Fat: 1.5 g Cholesterol: 0 mg Sodium: 653 mg Total Carbohydrate: 73 g Dietary Fiber: 9 g Protein: 17 g

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February 11, 2012Peanut Butter Spaghetti

Ingredients
1 box whole wheat spaghetti (or gluten-free whole grain)
2 teaspoon sesame oil
3 tablespoon natural peanut butter
1/4 cup reduced-sodium vegetable or chicken broth
1/4 cup(s) soy sauce, reduced-sodium
1 tablespoon sugar
1 tablespoon rice wine vinegar
*1/2 teaspoon optional hot sauce
*1/2 cup optional sliced scallions
salt and black pepper, to taste

Preparation
Cook the whole wheat spaghetti according to package directions, until al dente. Drain the spaghetti, and toss with the sesame oil.

In a small bowl, stir together peanut butter, broth, soy sauce, sugar, and rice wine vinegar (add optional hot sauce, if you choose). Stir until smooth.

Toss the noodles with the sauce — make sure to thoroughly soak up all the sauce on the bottom of the bowl. Season with a pinch of salt and pepper to taste. Spoon into a serving bowl and top with optional scallions. Serve hot, cold, or at room temperature.

Number of Servings: 4 (Serving Size: 1 1/2 cups)

Nutrition:
Calories: 430
Total Fat: 9.5 g
Saturated Fat: 1.5 g
Cholesterol: 0 mg
Sodium: 653 mg
Total Carbohydrate: 73 g
Dietary Fiber: 9 g
Protein: 17 g

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