Pasta with Peanut Sauce Recipe
Ingredients
| Spaghetti | 8 Ounce, uncooked | |
| 3 medium-size yellow squash | ||
| 1 medium-size sweet red pepper | ||
| 6 green onions, cut into 2-inch pieces | ||
| 1 tablespoon dark sesame oil | ||
| Garlic | 1 Tablespoon, minced | |
| 1/4 cup reduced-fat creamy peanut spread | ||
| 1/4 cup low-sodium soy sauce | ||
| Lime juice | 3 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Crushed red pepper | 1 Teaspoon, dried | |
Directions
Cook spaghetti according to package directions, omitting salt and fat.
Drain.
Meanwhile, cut squash in half lengthwise; cut halves into slices.
Seed sweet red pepper, and cut into thin strips.
Cook squash, sweet red pepper, and green onions in a saucepan in boiling water to cover 1 to 2 minutes or until crisp-tender.
Drain vegetables.
Heat oil in a large nonstick skillet over medium heat until hot.
Add garlic; cook, stirring constantly, 1 minute.
Add peanut spread, stirring until smooth.
Stir in soy sauce and remaining 3 ingredients.
Add vegetable mixture to skillet, tossing gently to coat.
Remove vegetable mixture from skillet with a slotted spoon.
Add cooked spaghetti to sauce in skillet, tossing to coat.
Transfer spaghetti to a serving plate, and top with vegetable mixture.
Serve immediately.
Drain.
Meanwhile, cut squash in half lengthwise; cut halves into slices.
Seed sweet red pepper, and cut into thin strips.
Cook squash, sweet red pepper, and green onions in a saucepan in boiling water to cover 1 to 2 minutes or until crisp-tender.
Drain vegetables.
Heat oil in a large nonstick skillet over medium heat until hot.
Add garlic; cook, stirring constantly, 1 minute.
Add peanut spread, stirring until smooth.
Stir in soy sauce and remaining 3 ingredients.
Add vegetable mixture to skillet, tossing gently to coat.
Remove vegetable mixture from skillet with a slotted spoon.
Add cooked spaghetti to sauce in skillet, tossing to coat.
Transfer spaghetti to a serving plate, and top with vegetable mixture.
Serve immediately.
Chef
