| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Thai |
Light, Pasta, Sauce |
2 |
Servings |
INGREDIENTS
| 1/4 |
c |
Evaporated skim milk |
| 4 1/2 |
ts |
Creamy peanut butter |
| 4 1/2 |
ts |
Red onion — finely chopped |
| 1 |
ts |
Lemon juice |
| 3/4 |
ts |
Brown sugar |
| 1/2 |
ts |
Soy sauce, low sodium |
| 1/8 |
ts |
Ground red pepper |
| 1/2 |
ts |
Fresh ginger root — grated |
| 1 |
c |
Whole wheat spaghetti — |
|
|
Cooked, drained, hot |
| 2 |
ts |
Green onion — finely |
|
|
Chopped |
INSTRUCTIONS
1. Combine milk, peanut butter, red onion, lemon juice, sugar, soy sauce,
and
red pepper in medium saucepan. Bring to a boil over high heat, stirring
constantly. Boil 2 minutes, stirring constantly. Reduce heat to
medium-low.
Add ginger; blend well. Add spaghetti; toss to coat.
2. Top servings evenly with green onion. Serve.
[Calories: 187; 26% Cals from fat (6 g total; 1 Saturated, 38 mg chol.) 85
mg sodium]
PIL = Publications International, Ltd (Illinois)
Posted to MC-Recipe Digest V1 #149
Date: Fri, 12 Jul 1996 20:33:07 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
Recipe By : Pil, Diabetic Cooking (1996:34)
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