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Broccoli Noodle Salad with Asian Peanut Citrus Sauce

Ingredients:
•1 (16 oz.) package uncooked whole grain spaghetti
•1/4 cup Crisco® Pure Canola Oil, plus 1 tablespoon
•1/2 cup Jif® Omega-3 Creamy Peanut Butter
OR 1/2 cup Jif® Creamy Peanut Butter
•1/3 cup orange juice
•3 tablespoons lemon juice
•1/2 cup soy sauce
•2 tablespoons sugar
•1 cup sliced green onions
•1/2 cup chopped red bell pepper
•3 tablespoons minced garlic
•1 small jalapeno pepper, seeds and ribs removed, minced (optional)
•2 cups broccoli florets, split if large

Directions:
1.COOK pasta in salted water, according to package directions; drain well. Place in large bowl and toss with 1 tablespoon canola oil. Set aside.
2.WHISK peanut butter, orange juice, lemon juice, soy sauce and sugar in medium bowl until blended.
3.HEAT 1/4 cup oil in a large, deep skillet over medium high heat. Add onion, peppers, garlic, jalapeno pepper and broccoli, cooking and stirring about 3-5 minutes, until broccoli is crisp-tender. Add pasta and citrus sauce, tossing until well combined. Serve at room temperature.
Yield: 4 to 6 Servings

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