Ingredients

How to make it

  • Cook pasta according to package directions, omitting salt. Add broccoli to pasta during the last 3 minutes of cooking; drain well.
  • Place broth, peanut butter, vinegar, soy sauce, chili sauce and garlic in food processor; process until blended.
  • Toss cooked pasta with remaining vegetables. Drizzle sauce over pasta and vegetables; toss well.
  • Cover and refrigerate at least 4 hours or overnight. Serve chilled or at room temperature.
  • Per serving, based on 5, using reduced-fat peanut butter: 326 calories (21 percent from fat), 8 grams total fat (2 grams saturated), trace cholesterol, 51 grams carbohydrates, 14 grams protein, 489 milligrams sodium, 5 grams dietary fiber.
  • Per serving, based on 5, using natural peanut butter: 336 calories (27 percent from fat), 10 grams total fat (2 grams saturated), trace cholesterol, 48 grams carbohydrates, 13 grams protein, 546 milligrams sodium, 5 grams dietary fiber.

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  • dvisscher 7 years ago
    This looks great! Thanks...always looking for something different to cook for dinner!
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