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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Super Quick. You can substitute 1 1/2 cups broccoli flowerets for snow peas in this recipe. For a bit of crunch, sprinkle each serving with 2 teaspoons chopped dry-roasted peanuts. Ingredients:
1/4 cup plus 2 tablespoons reduced-fat peanut butter |
1/4 cup plus 1 1/2 teaspoons water |
3 tablespoons brown sugar |
3 tablespoons low-sodium soy sauce |
3 tablespoons rice vinegar |
1/4 to 1/2 teaspoon dried crushed red pepper |
8 ounces spaghetti, uncooked |
10 ounce fresh snow pea pods, trimmed |
1 large carrot, shredded |
Directions:
1. Combine first 6 ingredients in a small saucepan. Cook over medium heat until mixture begins to boil, stirring often; remove from heat, and set sauce aside.
2. While sauce cooks, cook pasta according to package directions, omitting salt and fat; add snow peas to pasta the last 3 minutes of cooking time. Drain and place in a large serving bowl. Add carrot and sauce, tossing to coat.
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