Pasta with Peanut Sauce
Prep Time: 15 minutes
Total Time: 30 minutes
1 garlic clove
1/2 teaspoon fresh gingerroot
1 tablespoon peanuts, dry roasted
1 teaspoon canola oil
2 tablespoons chicken broth, fat-free, low-sodium
1 tablespoon peanut butter
1 tablespoon soy sauce, reduced sodium
2 1/2 teaspoons brown sugar
1/2 tablespoon vinegar, white rice
1/8 teaspoon chili powder
1 ounce rotini pasta noodles, whole wheat, uncooked
4 tablespoons onion, green, chopped
8 baby carrots
1 cup tossed green salad
1 tablespoon fat-free salad dressing, favorite flavor
8 fluid ounces milk, fat-free
Wash and peel fresh garlic and ginger. Mince garlic, grate ginger, and chop peanuts.
Saute garlic in canola oil in a small saucepan over medium heat for 1 minute.
Add ginger, chicken stock, peanut butter, chopped peanuts, soy sauce, brown sugar, vinegar and chili powder.
Continue cooking over medium heat for 5 minutes or until smooth, stirring frequently. Remove from heat.
Cut baby carrots lengthwise into quarters; wash and chop green onions.
Cook pasta in boiling water for 5 minutes; add carrots and continue cooking for 3 more minutes or until pasta is done. Add onions then drain.
Place pasta mixture into a bowl. Add peanut butter mixture and toss gently.
Serve pasta with a small tossed salad prepared with washed greens, your favorite crisp vegetables and fat-free salad dressing of choice.
Enjoy meal with a cold glass of skim milk.
Other Carbohydrates: 1.0 Very Lean Meat: 0.0
Fat: 3.0 Milk: 1.0
Vegetable: 2.5 Fruit: 0.0
Lean Meat: 1.0 Bread/Starch: 1.5
Amount Per Serving
Calories from Fat 160
Total Fat 18g
Saturated Fat 3g
Total Carbohydrate 70g
Dietary Fiber 5g
Vitamin A 270%
Vitamin C 70%