Thai Pasta Salad with Peanut Sauce
the Editors of Publications International, Ltd.
Yield
Makes 2 servings
Ingredients
| 1/4 | cup evaporated skimmed milk |
| 1 | tablespoon plus 1-1/2 teaspoons creamy peanut butter |
| 1 | tablespoon plus 1-1/2 teaspoons finely chopped red onion |
| 1 | teaspoon lemon juice |
| 3/4 | teaspoon brown sugar |
| 1/2 | teaspoon reduced-sodium soy sauce |
| 1/8 | teaspoon red pepper flakes |
| 1/2 | teaspoon finely chopped fresh ginger |
| 1 | cup hot cooked whole wheat spaghetti |
| 2 | teaspoons finely chopped green onion |
Preparation
- Combine milk, peanut butter, red onion, lemon juice, sugar, soy sauce and red pepper flakes in medium saucepan. Bring to a boil over high heat, stirring constantly. Boil 2 minutes, stirring constantly. Reduce heat to medium-low. Add ginger; blend well.
- Add spaghetti to sauce; toss to coat. Top servings with green onion.
Nutritional Information
| Serving Size: | 1/2 of total recipe |
| Calories | 187 |
| Calories from Fat | 26 % |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 38 mg |
| Carbohydrate | 27 g |
| Fiber | 3 g |
| Protein | 9 g |
| Sodium | 85 mg |
Dietary Exchange
| Starch | 1-1/2 |
| Milk | 1/2 |
| Fat | 1 |
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