| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy | Vegetarian | Meatless ma, Salads, Vegetables, Vegetarian, Low fat | 4 | Servings |
INGREDIENTS
| 1/4 | c | Raisins |
| 2 | tb | Creamy peanut butter |
| 2 | tb | Chutney |
| 1/2 | c | Sliced green onions |
| 1/2 | c | Red bell pepper; in strips |
| 1/2 | c | Green bell pepper; in strips |
| 1/2 | c | Pea pods |
| 1/4 | c | Sliced zucchini |
| 1/4 | c | Sliced yellow squash |
| 1 | Garlic clove; minced | |
| 2 | c | Cooked spaghetti; hot |
| 1 | ds | Crushed red pepper |
INSTRUCTIONS
In small cup, combine raisins and 1/4 c warms water; set aside. In 1 quart microwaveable casserole, combine peanut butter and chutney. Cover and microwave on high (100%) for 1 minute. Add scallions, bell pepper, peapods, zucchini, summer squash, and garlic and stir to combine. Cover and microwave on medium (50%) for at least 3 minutes (depending on how crunchy you like your veggies), stirring once halfway through cooking. Drain raisins, reserving liquid. Add raisins, spaghetti, and red pepper to peanut butter mixture and toss to coat. Cover and microwave on medium for 1 minute. If peanut butter mixture is very thick, add some of reserved liquid from raisins. NOTES : W.W. suggests serving as a main dish, hot. I prefer it as a salad at room temperature. As a salad it serves at least 4. Recipe by: Weight Watcher's Simply Light Posted to TNT Recipes Digest, Vol 01, Nr 940 by Betsy Burtis <ebburtis@ix.netcom.com> on Jan 15, 98
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