Pantry Peanut Noodles

• porcje: 4 servings
• całkowity czas: 20 minutes

Składniki

8 ounces whole-wheat spaghetti

4 cups frozen vegetables, such as broccoli and/or peppers and onions

½ cup creamy natural peanut butter or tahini

¼ cup reduced-sodium soy sauce

2 tablespoons lemon juice

1 clove garlic, grated

1 teaspoon honey

½ teaspoon crushed red pepper

2 tablespoons chopped unsalted peanuts or toasted sesame seeds

2 tablespoons chopped fresh chives and/or cilantro

2 teaspoons toasted sesame oil

Wskazówki

Bring a large pot of water to a boil. Add pasta and cook according to package directions. Place frozen vegetables in a large colander and set in the sink. After reserving 1 cup of the cooking water, pour the pasta into the colander (over the vegetables) to drain.

Meanwhile, whisk peanut butter (or tahini), soy sauce, lemon juice, garlic, honey and crushed red pepper in a large bowl.

Whisk 1/2 cup of the reserved cooking water into the sauce until smooth. Add the pasta and vegetables and toss to coat. (If the mixture seems dry, add more of the reserved cooking water to reach desired consistency.) Top with peanuts (or sesame seeds) and chives (and/or cilantro). Drizzle with sesame oil before serving.

Wartości Odżywcze

• Kalorie: 506 kcal
• Tłuszcz Całkowity: 22 g
• Tłuszcz Nasycony: 3 g
• Tłuszcz Nienasycony: 0 g
• Sód: 701 mg
• Węglowodany Całkowite: 59 g
• Błonnik Pokarmowy: 13 g
• Cukry Całkowite: 8 g
• Białko: 25 g