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Ingredients
- 8 ounce Linguini -- uncooked
- 5 Tbsp. Peanut butter, reduced-fat
- 3 Tbsp. Rice wine vinegar
- 1 Tbsp. Soy sauce, low sodium
- 1 tsp Sesame oil
- 1/2 c. Red bell pepper -- diced
- 1/4 c. Fresh cilantro -- minced
- 1/2 c. Red pepper flakes
- 1 head broccoli
- 1 tsp Sesame seeds -- toasted
Directions
- In a large saucepot of boiling salted water, cook linguini according to package directions till just al dente. Meanwhile, in a 1-c. glass measuring c., place the peanut butter, 1/4 c. water, the vinegar, soy sauce and oil. Place c. in microwave and cook in High 20-30 seconds, till peanut butter is softened; stir. Drain linguini. Toss with peanut mix, peppers, cilantro and pepper flakes; chill. Cut the broccoli into florets; cut stems into pcs. In 10" non-stick skillet, place broccoli; add in 1/4 c. water. Cover, place over medium heat and steam about 10 min, till crisp-tender or possibly till desired doneness. Drain and toss with the toasted sesame seeds. Season to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 4 servings | |
| Calories 388 | |
| Calories from Fat 107 | 28% |
| Total Fat 12.74g | 16% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 265mg | 11% |
| Potassium 625mg | 18% |
| Total Carbs 55.69g | 15% |
| Dietary Fiber 6.1g | 20% |
| Sugars 5.8g | 4% |
| Protein 15.06g | 24% |
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