Yield: 2 Servings
Measure | Ingredient |
---|---|
¼ cup | Evaporated skim milk |
4½ teaspoon | Creamy peanut butter |
4½ teaspoon | Red onion -- finely chopped |
1 teaspoon | Lemon juice |
¾ teaspoon | Brown sugar |
½ teaspoon | Soy sauce, low sodium |
⅛ teaspoon | Ground red pepper |
½ teaspoon | Fresh ginger root -- grated |
1 cup | Whole wheat spaghetti -- |
\N \N | Cooked, drained, hot |
2 teaspoons | Green onion -- finely |
\N \N | Chopped |
1. Combine milk, peanut butter, red onion, lemon juice, sugar, soy sauce, and
red pepper in medium saucepan. Bring to a boil over high heat, stirring constantly. Boil 2 minutes, stirring constantly. Reduce heat to medium-low.
Add ginger; blend well. Add spaghetti; toss to coat.
2. Top servings evenly with green onion. Serve.
[Calories: 187; 26% Cals from fat (6 g total; 1 Saturated, 38 mg chol.) 85 mg sodium]
PIL = Publications International, Ltd (Illinois) Posted to MC-Recipe Digest V1 #149 Date: Fri, 12 Jul 1996 20:33:07 -0700 (PDT) From: PatH <phannema@...>
Recipe By : Pil, Diabetic Cooking (1996:34)