Thai Scallops and Noodles
Source of Recipe
Eat Better America
List of Ingredients
1 package (7 oz) spaghetti, broken in half
5 cups fresh broccoli pieces or 1 bag (12 oz) Green Giant� Valley Fresh Steamers� frozen broccoli cuts, thawed
3/4 lb fresh or frozen (thawed) bay scallops or quartered sea scallops
1/2 cup reduced-fat peanut butter spread
1/4 cup reduced-sodium soy sauce
1/4 cup rice vinegar
1 teaspoon red pepper sauce
2 tablespoons unsalted dry-roasted peanuts, finely chopped
Recipe
1. Cook spaghetti as directed on package�except add broccoli and scallops during last 4 minutes of cooking. Scallops are done when they turn white and opaque.
2. Meanwhile, in small bowl, beat peanut butter, soy sauce, vinegar and red pepper sauce with wire whisk until smooth.
3. Drain spaghetti mixture; return to saucepan. Add peanut butter mixture; toss gently to coat. Sprinkle with peanuts. Serve immediately.
Nutritional Information
1 Serving: Calories 360 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 15mg; Sodium 720mg; Total Carbohydrate 44g (Dietary Fiber 5g, Sugars 5g); Protein 22g % Daily Value*: Vitamin A 10%; Vitamin C 60%; Calcium 8%; Iron 20% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat; 1 1/2 Fat Carbohydrate Choices: 3 MyPyramid Servings: 1 oz-equivalents Grains, 3 oz-equivalents Meat & Beans, 3/4 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.
|
|
member logon
