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Peanut Butter Spaghetti

Makes 4 1-cup servings

Peanut sauce takes just minutes to prepare and gives spaghetti a whole new personality. Serve this spaghetti with lightly steamed vegetables.

8 ounces dry spaghetti
1/2 cup peanut butter
1 cup hot water
2 tablespoons reduced-sodium soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon sugar or other sweetener
2 garlic cloves, minced
1/2 teaspoon ground ginger

Cook spaghetti according to package directions. Drain, rinse, and set aside.

In a saucepan large enough to hold the pasta, combine peanut butter, water, soy sauce, vinegar, sugar or other sweetener, garlic, and ginger. Whisk until smooth.

Heat gently until slightly thickened. Add cooked pasta and toss to mix. Serve immediately.

Per 1-cup serving

  • Calories: 472
  • Fat: 17.8 g
  • Saturated Fat: 3.6 g
  • Calories from Fat: 33.9%
  • Cholesterol: 0 mg
  • Protein: 17.9 g
  • Carbohydrates: 62.6 g
  • Sugar: 9.4 g
  • Fiber: 4.9 g
  • Sodium: 535 mg
  • Calcium: 31 mg
  • Iron: 3 mg
  • Vitamin C: 0.5 mg
  • Beta Carotene: 0 mcg
  • Vitamin E: 3 mg

Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.