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Pasta With Peanut Sauce

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CATEGORY CUISINE TAG YIELD
Grains, Dairy Pasta, Sauces 4 Servings

INGREDIENTS

8 oz Spaghetti, uncooked
12 Green onions
3 Yellow squash
1 Red bell pepper
1 T Dark sesame oil
1 T Minced garlic
1/4 c Creamy peanut butter
1/4 c Reduced-sodium soy sauce
3 T Lime juice
1 T Sugar
1 t Dried crushed red pepper

INSTRUCTIONS

Cook spaghetti according to package directions, omitting salt and fat;
drain and keep warm. Cut white portion of onions into 2-inch pieces;
reserve green tops for another use. Cut squash in half lengthwise,  and
cut halves into slices. Remove and discard seeds from bell  pepper, and
cut pepper into thin strips. Cook vegetables in a sauce  pan in boiling
water to cover 3-minutes; drain vegetables and set  aside. Pour oil
into large skillet; place over medium heat until hot.  Add garlic and
cook, stirring constantly, 1 minute. Add peanut  butter, stirring until
smooth. Stir in soy sauce and next 3  ingredients. Add vegetables to
skillet, and toss gently to coat;  remove vegetables from skillet with
a slotted spoon. Add spaghetti to  sauce in skillet, tossing to coat;
transfer to a serving plate, and  top with vegetables. Serve
immediately.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 371
Calories From Fat: 111
Total Fat: 13.1g
Cholesterol: 0mg
Sodium: 63.8mg
Potassium: 375.1mg
Carbohydrates: 52.9g
Fiber: 3.9g
Sugar: 7.1g
Protein: 12g


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