February 11, 2012Peanut Butter Spaghetti
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
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)
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