Directions:
- Bring a large pot of water to boil. Cook linguine as package directs. Stir together broth and soy sauce in a measuring cup.
- Heat a large skillet over medium-high heat. Add ground pork and red pepper flakes. Cook 5 minutes, breaking up, until browned and no longer pink. Add scallions, carrot, garlic and ginger; cook 3 minutes.
- Stir broth mixture and peanut butter into pork. Cook until peanut butter is melted and blended.
- Reserve 1 cup pasta water. Drain linguine, add to skillet and toss to evenly coat with sauce. (Stir in some pasta water if needed to keep mixture creamy). Sprinkle with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 941.41 Kcal (3941 kJ) | ||
| Calories from fat | 586.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.2g | 100% | |
|---|---|---|---|
| Cholesterol | 73.99mg | 25% | |
| Sodium | 879.98mg | 37% | |
| Potassium | 577.66mg | 12% | |
| Total Carbs | 67.32g | 22% | |
| Sugars | 3.65g | 15% | |
| Dietary Fiber | 7.2g | 29% | |
| Protein | 23.37g | 47% | |
| Vitamin C | 10.4mg | 17% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.4mg | 13% | |
| Calcium | 70.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 320.05 Kcal (1340 kJ) | ||
| Calories from fat | 199.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.17g | 100% | |
|---|---|---|---|
| Cholesterol | 25.16mg | 25% | |
| Sodium | 299.16mg | 37% | |
| Potassium | 196.39mg | 12% | |
| Total Carbs | 22.89g | 22% | |
| Sugars | 1.24g | 15% | |
| Dietary Fiber | 2.45g | 29% | |
| Protein | 7.94g | 47% | |
| Vitamin C | 3.5mg | 17% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.8mg | 13% | |
| Calcium | 23.8mg | 7% | |
* 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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