| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Clprime3 |
1 |
servings |
INGREDIENTS
| 6 |
|
Garlic cloves; chopped |
| 1/4 |
c |
Fresh ginger; peeled and chopped |
| 1/2 |
c |
Vegetable oil |
| 1/2 |
c |
Tahini; (sesame paste) |
| 1/2 |
c |
Smooth peanut butter |
| 1/2 |
c |
Good soy sauce |
| 1/4 |
c |
Dry sherry |
| 1/4 |
c |
Sherry vinegar |
| 1/4 |
c |
Honey |
| 1/2 |
ts |
Hot chili oil |
| 2 |
tb |
Dark sesame oil |
| 1/2 |
ts |
Freshly ground black pepper |
| 1/8 |
ts |
Ground cayenne pepper |
| 1 |
lb |
Spaghetti |
| 1 |
|
Red bell pepper; julienned |
| 1 |
|
Yellow bell pepper; julienned |
| 4 |
|
Scallions; sliced diagonally |
|
|
; (white and green |
|
|
; parts) |
INSTRUCTIONS
Place the garlic and ginger in a food processor fitted with a steel blade.
Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry
vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
Add a splash of oil to a large pot of boiling salted water and cook the
spaghetti al dente. Drain the pasta in colander, place it in a large bowl,
and while still warm, toss with three-quarters of the sauce. Add the red
and yellow bell peppers and scallions; toss well. Serve warm or at room
temperature. The remaining sauce may be added, as needed, to moisten the
pasta.
Converted by MC_Buster.
Per serving: 4832 Calories (kcal); 275g Total Fat; (50% calories from fat);
116g Protein; 493g Carbohydrate; 0mg Cholesterol; 803mg Sodium Food
Exchanges: 26 Grain(Starch); 6 Lean Meat; 5 1/2 Vegetable; 0 Fruit;
50 Fat; 5 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CPOOO8
Converted by MM_Buster v2.0n.
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