Ingredients
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0.5 (8 ounce) package fettuccine (not the wheat noodles)
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1 1/2 cups broccoli, cut into bite-sized pieces (fresh or frozen)
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2 teaspoons garlic, minced
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1/2 teaspoon red pepper flakes
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1/2 teaspoon ground ginger
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1 tablespoon brown sugar
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4 tablespoons low sodium soy sauce
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4 tablespoons reduced-fat peanut butter
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1/2 carrot, grated
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3 1/2 tablespoons rice wine vinegar
Instructions
- In a large pot, cook fettucini as directed. Towards the end of the pasta cooking, add the broccoli into the pot to cook for approximately 3-4 minutes.
- In a greased large saucepan, heat garlic on med-high heat for 2 minutes.
- Add red pepper flakes, ginger, and brown sugar into the saucepan. Allow to cook another 2 minutes.
- Add soy sauce, rice wine vinegar, and peanut butter to the saucepan. Use a spaghetti spoon or whisk to mix in the peanut butter to the liquid to form a sauce.
- When the sauce begins to bubble, add the cooked pasta/broccoli to the saucepan. Mix well. Add the carrot. Mix well to prevent clumps.
- Enjoy!