Peanut Butter Spaghetti

Peanut butter for dinner! This Asian-inspired noodle dish is high in protein and healthy fats. Kids just can’t get enough of it. Leftover sauce makes a tasty dipping sauce for chicken or veggie sticks.

12 ounces dry spaghetti
1 clove garlic
½ cup creamy peanut butter
¼ cup reduced-sodium soy sauce
2 tablespoons honey
2 tablespoons sherry or rice vinegar
1 tablespoon canola oil
1 teaspoon sesame oil
Shredded carrots and thinly sliced cucumber for serving

Cook pasta according to package directions; drain, re- serving 1⁄4 cup of the cooking liquid. While the pasta is cooking, prepare the sauce. Add garlic to food proces- sor and pulse to finely chop. Add peanut butter, soy sauce, honey, vinegar, canola and sesame oils; pulse until smooth. With the machine running, add reserved cooking liquid through the feed tube. Toss 1⁄2 cup of prepared sauce with cooked pasta. Serve with carrots and cucumbers on top or on the side.

• Yield: 6 cups
Nutrition information per serving: calories: 197, Total Fat: 8 grams, Saturated Fat: 1 gram, Carbohydrate: 25 grams, Sugars: 4 grams, Protein: 8 grams, Sodium: 230 milligrams, Cholesterol: 0 milligrams, Fiber: 1 gram, Vitamin D: 0 IU, Calcium: 13 milligrams, Iron: 1.4 milligrams

Excerpted from First Bites: Superfoods for Babies and Toddlers by Dana Angelo White. © 2015 by Dana Angelo White. A Perigee Book, Penguin Group USA, A Penguin Random House Company.

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