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