Ingredients:
- 1 garlic clove
- 1/2 jalapeno, seeded (to taste)
- 2 tsp gingerroot, grated fresh
- creole seasoning, to taste
Directions:
- In a blender, puree all sauce ingredients until smooth and creamy.
- Cook pasta according to package directions. Rinse with cool water. Toss with peanut sauce.
- While pasta is cooking, saute broccoli, cauliflower and carrots until al dente. Add to peanut-pasta mixture.
- In the same skillet, saute shrimp with a little Creole seasoning until just cooked through. Do not overcook. Serve on top of veggie peanut pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 408.79 Kcal (1712 kJ) | ||
| Calories from fat | 172.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.12g | 29% | |
|---|---|---|---|
| Cholesterol | 68.78mg | 23% | |
| Sodium | 1055.83mg | 44% | |
| Potassium | 307.1mg | 7% | |
| Total Carbs | 48.51g | 16% | |
| Sugars | 5.03g | 20% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 13.09g | 26% | |
| Vitamin C | 25.8mg | 43% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.9mg | 11% | |
| Calcium | 48.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 175.2 Kcal (734 kJ) | ||
| Calories from fat | 73.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.2g | 29% | |
|---|---|---|---|
| Cholesterol | 29.48mg | 23% | |
| Sodium | 452.51mg | 44% | |
| Potassium | 131.62mg | 7% | |
| Total Carbs | 20.79g | 16% | |
| Sugars | 2.15g | 20% | |
| Dietary Fiber | 1.14g | 11% | |
| Protein | 5.61g | 26% | |
| Vitamin C | 11.1mg | 43% | |
| Iron | 0.8mg | 11% | |
| Calcium | 20.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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