1 lb broccoli florets
1 lb thin spaghetti
½ cup JIF® Creamy Peanut Butter
½ cup orange juice
½ cup lemon juice
½ cup soy sauce
1 tbsp granulated sugar
½ cup CRISCO® Canola Oil
1 cup onion, chopped
½ cup red pepper, chopped or any combination of bell peppers
2 tbsp garlic, minced
Cook the spaghetti, drain well, put in a large bowl and toss with a little oil. Set aside.
Asian Citrus Peanut Sauce Combine the JIF® peanut butter, orange juice, lemon juice, soy sauce, and sugar in a medium bowl.
Whisk until very well blended.
In a large, deep-sided skillet, heat the CRISCO® Canola Oil over medium heat.
Add the chopped pepper, chopped onion, and minced garlic, cook about 1 minute.
Add the broccoli florets and stir, add the Asian Citrus Peanut Sauce, and stir.
Continue to cook stirring often, until the broccoli is cooked to your liking.
Toss with the pasta.
Serve at room temperature.
Refrigerate if not served immediately.
Can keep refrigerated for about 2 days.
Sugar: 12g
:
Calcium: 82mg
Calories: 654kcal
Carbohydrates: 78g
Fat: 31g
Fiber: 7g
Iron: 3mg
Potassium: 735mg
Protein: 20g
Saturated Fat: 4g
Sodium: 1211mg
Vitamin A: 901IU
Vitamin C: 105mg
