Broccoli Noodle Salad with Asian Peanut Citrus Sauce
Prep Time 20 min
Cook Time 15 min
Servings 4 to 6
Difficulty Easy
Ingredients
- 1 (16 oz.) package uncooked whole grain spaghetti
- 1/4 cup Crisco® Pure Canola Oil
- 1/2 cup Creamy Peanut Butter and Omega-3 DHA & EPA
- 1/2 cup
- 1/3 cup orange juice
- 3 tbsps. lemon juice
- 1/2 cup soy sauce
- 2 tbsps. sugar
- 1 cup sliced green onions
- 1/2 cup chopped red bell pepper
- 3 tbsps. minced garlic
- 1 small jalapeno pepper, seeds and ribs removed, minced
- 2 cups broccoli florets, split if large
Directions
- Step 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.
- Step 2
WHISK peanut butter, orange juice, lemon juice, soy sauce and sugar in medium bowl until blended.
- Step 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.
Serving size
(1/4)
- Calories 830
- Calories from Fat290g
- Total Fat 32g
- Saturated Fat 4g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 2000mg
- Potassium 0mg
- Total Carbohydrates 107g
- Dietary Fiber 12g
- Sugars 18g
- Protein 31g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet