Thai pasta salad with peanut sauce

2 Servings

Ingredients

Quantity 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 --
Cooked, drained, hot
2 teaspoons Green onion -- finely
Chopped

Directions

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)

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