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Spicy Peanut-Dressed Pasta and Vegetables made with NUTTER BUTTER Variegate

Spicy Peanut-Dressed Pasta and Vegetables made with NUTTER BUTTER Variegate

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INGREDIENTS

24 servings, 2 cups each


  • Peanut Dressing:
  • 1 lb. NUTTER BUTTER Crème Variegate
  • 5 oz. chili-garlic sauce
  • 4 fl oz soy sauce
  • 2 fl oz rice vinegar

  • Assembly:
  • 6 lb. whole wheat spaghetti, cooked
  • 1-1/2 lb. napa cabbage, chiffonade
  • 12 oz. carrots, julienne
  • 12 oz. celery, julienne
  • 6 oz. red bell peppers, julienne
  • 3 oz. dry roasted peanuts, chopped
  • 1/2 oz. scallions, chopped
  • 1/2 oz. fresh cilantro, chopped

Nutrition per serving

  • Calories

    180

  • Total fat

    2.5 g

  • Saturated fat

    0 g

  • Cholesterol

    0 mg

  • Sodium

    1080 mg

  • Carbohydrate

    35 g

  • Dietary fiber

    7 g

  • Sugars

    3 g

  • Protein

    8 g

  • Vitamin A

    60 %DV

  • Vitamin C

    30 %DV

  • Calcium

    4 %DV

  • Iron

    15 %DV

DIRECTIONS

For Peanut Dressing: Whisk together all ingredients. Refrigerate until ready to use.

For each serving: Toss 1 cup spaghetti with 1/2 cup cabbage, 1/4 cup carrots, 1/4 cup celery, 1 Tbsp. peppers and 2 Tbsp. Peanut Dressing. Top with 1 tsp. each peanuts, scallions and cilantro.

Tips

Make Ahead

  • Peanut Dressing can be prepared and refrigerated up to 2 days before using as directed.

Substitute

  • To help reduce sodium, use lite soy sauce.