Prep Time: 10 min Cook Time: 20 min Serving Size: 1 cup Serves: 8
Nutrition Facts |
|
| Serving Size 1 cup (124g) | 8 servings per container |
| Amount per serving | |
| Calories 250 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 1g | 5% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 330mg | 14% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 9g | 32% |
| Total Sugars 4g | |
| Includes 2g Added Sugars | 4% |
| Protein 12g | |
| Vitamin D 0mcg | 0% |
| Calcium 54mg | 4% |
| Iron 2mg | 10% |
| Potassium 160mg | 4% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin C: 23% Daily Value |
|
INGREDIENTS
1 (16 ounce) package whole wheat pasta
¼ cup peanut butter
⅓ cup warm water
¼ cup low-sodium soy sauce
2 tablespoons cider vinegar
4 teaspoons sugar
1 bag frozen vegetables, such as broccoli or snow peas, thawed
Optional:
2 teaspoons red pepper flakes
STEPS
- Cook pasta using package directions. Make sauce and veggies while pasta cooks.
- In a medium bowl, combine peanut butter and warm water. Stir into a smooth, thin sauce.
- Add soy sauce, vinegar, and sugar. Mix until sugar dissolves. If using, stir in red pepper flakes.
- In a microwave-safe bowl, add thawed frozen veggies and ½ cup water. Steam in microwave for 3-5 minutes. Drain any excess water.
- Pour peanut sauce and steamed veggies over cooked, drained pasta. Toss to combine. Serve warm or cold.
IDEAS
- Top with sliced cooked chicken breast, firm tofu, or chopped peanuts if you like.
- Top with any heated leftover veggies you like.
- Add ½ teaspoon minced garlic or minced ginger to peanut sauce.
Nutrition Facts |
|
| Serving Size 1 cup (124g) | 8 servings per container |
| Amount per serving | |
| Calories 250 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 1g | 5% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 330mg | 14% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 9g | 32% |
| Total Sugars 4g | |
| Includes 2g Added Sugars | 4% |
| Protein 12g | |
| Vitamin D 0mcg | 0% |
| Calcium 54mg | 4% |
| Iron 2mg | 10% |
| Potassium 160mg | 4% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin C: 23% Daily Value |
|
An Equal Opportunity Institution
*Adapted from a Share Our Strength’s Cooking Matters recipe
This material was funded by the USDA’s Supplemental Nutrition Assistance Program–SNAP. This institution is an equal opportunity provider.
