¾ lb whole-wheat spaghetti
½ head broccoli (about ¾ lb),
tops cut into florets, stems peeled and sliced thinly
2 cups (about 4 oz) snow peas, trimmed
1 red bell pepper, cut into 1-inch pieces
½ cup unsalted almond butter
¼ cup reduced sodium
3 Tbsp fresh lime juice
2 Tbsp brown sugar
1 Tbsp chili-garlic sauce, such as Sriracha (optional)
¼ cup sliced almonds, toasted
1 scallion, green part only (about 3 Tbsp)
- Bring a large pot of water to a boil. Cook the pasta according to the directions on the package.
- Three minutes before the pasta is ready add the broccoli to the pasta pot. One minute before it is ready add the snow peas and red peppers to the pot.
- While the pasta is cooking, make the sauce. Place the almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and three tablespoons of boiling water (from the pasta pot) into a large bowl and whisk until smooth.
- Drain the noodles and vegetables, return them to the pasta pot, add the sauce, and toss to coat. Serve garnished with the toasted almonds and scallion greens.
Yield: 6 Servings
Nutrients per serving: Calories: 410; Total Fat: 16 g; Saturated Fat: 1.5 g; Total Carbohydrate: 60g; Total Sugars: 4 g (added, 4 g); Dietary Fiber: 17 g; Protein: 9 g; Sodium: 460 mg; Potassium: 626 mg; Calcium: 135 mg; Vitamin D: 1 mcg; Iron: 1 mg.
(lb = pound; Tbsp = tablespoon; g = gram(s); mg = milligrams; mcg = micrograms.)
Recipe courtesy of California Almonds.