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INGREDIENTS
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2-3 Servings
1/2 (8 ounce) package fettuccine (not the wheat noodles)
1 1/2 cups broccoli, cut into bite-sized pieces (fresh or frozen)
1/2 carrot, grated
2 teaspoons garlic, minced
1/2 teaspoon red pepper flakes |
1/2 teaspoon ground ginger
1 tablespoon brown sugar
4 tablespoons low sodium soy sauce
3 1/2 tablespoons rice wine vinegar
4 tablespoons reduced-fat peanut butter |
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METHODS
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1. In a large pot, cook fettucini as directed. Towards the end of the pasta cooking, add the broccoli into the pot to cook for approximately 3-4 minutes.
2. In a greased large saucepan, heat garlic on med-high heat for 2 minutes.
3. Add red pepper flakes, ginger, and brown sugar into the saucepan. Allow to cook another 2 minutes.
4. Add soy sauce, rice wine vinegar, and peanut butter to the saucepan. Use a spaghetti spoon or whisk to mix in the peanut butter to the liquid to form a sauce.
5. When the sauce begins to bubble, add the cooked pasta/broccoli to the saucepan. Mix well. Add the carrot. Mix well to prevent clumps.
6. Enjoy! |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 482
Calories from Fat 133 (27%)
Amount Per Serving %DV
Total Fat 14.9g 22%
Saturated Fat 3.3g 16%
Polyunsat. Fat 4.5g
Monounsat. Fat 6.4g
Trans Fat 0.0g
Cholesterol 47mg 15%
Sodium 1437mg 59%
Potassium 752mg 21%
Total Carbohydrate 70.4g 23% |
Dietary Fiber 6.4g 25%
Sugars 13.0g
Protein 21.3g 42%
Vitamin A 3212mcg 64%
Vitamin B6 0.5mg 24%
Vitamin B12 0.2mcg 2%
Vitamin C 63mg 105%
Vitamin E 1mcg 4%
Calcium 87mg 8%
Magnesium 125mg 31%
Iron 4mg 24% |
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