1 pound spaghetti (whole wheat, preferred)
1 tablespoon salt
1 tablespoon toasted sesame oil
¾ cup chunky peanut butter (see note)
6 tablespoons sodium-reduced soy sauce
3 tablespoons rice wine vinegar
1 tablespoon grated fresh ginger
1 tablespoon hot sauce
1 seedless English cucumber, peeled, quartered lengthwise and sliced thin
1 red or green sweet pepper, seeded and cut into ¼-inch strips
1/3 cup chopped fresh cilantro
In large pot, over high heat bring 4 quarts water to a boil. Add spaghetti and salt and cook until al dente, according to package directions. Reserve ¾ cup cooking water.
In a colander; drain spaghetti and then rinse with cold water until cool, drain once more, and transfer to large bowl. Add sesame oil and toss to coat.
Whisk peanut butter, soy sauce, vinegar, ginger, hot sauce, and 6 tablespoons pasta cooking water in medium bowl until smooth. Add dressing, cucumber, bell pepper, and cilantro to pasta and toss to combine, adding reserved pasta water as needed to achieve desired texture.
Cook’s note: Substituting products like Great Stuff organic powdered peanut butter, PB2 powdered peanut butter or Better’n Peanut Butter will cut calories, percentage of fat calories and fat significantly.
Nutrition values per serving: 384 calories (34.4 percent from fat), 14.7 g fat (2.7 g saturated), 51 g carbohydrates, 2.5 g fiber, 14.7 g protein, 0 cholesterol, 509 mg sodium.Copyright © 2013 Paddock Publications, Inc. All rights reserved.