Preparation Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
1 box Dreamfields Spaghetti
1 tablespoon peanut oil
3 tablespoons chopped unsalted peanuts
1 to 2 small Thai chiles, minced
1/4 cup water
3 tablespoons reduced-sodium soy sauce
2 tablespoons lemon juice
1 cup chopped hearts of palm
1/2 cup diced cucumber
1/4 cup chopped fresh cilantro leaves
2 tablespoons chopped fresh mint
1 tablespoon lemon zest
Fresh cilantro leaves (optional)
Chopped unsalted peanuts (optional)
Directions:
- Cook pasta according to package directions.
- Meanwhile, heat oil in large skillet over medium heat. Cook peanuts and Thai chile 1 minute, stirring frequently. Stir in water, soy sauce and lemon juice. Cover and simmer 3 minutes.
- Drain pasta. Add to skillet. Add hearts of palm, cucumber, cilantro, mint and lemon zest; toss to combine. Cook 3 minutes. Garnish with cilantro and peanuts, if desired.
Makes 6 side dish servings.
Note: If Thai chiles are unavailable, seeded jalapeño chiles can be substituted.
Nutrition information per serving (1/6 of recipe): 281 calories; 11 g protein;
13 g digestible carbohydrates*; 5 g total fat; 0.7 g saturated fat; 0 mg cholesterol;
269 mg sodium; 6 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 54 g carbohydrate. For more information go to www.dreamfieldsfoods.com.
