4 Serves
30 Mins
Bring a large pot of salted water to a boil.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
348 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
21 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
845 µg / 400 µgCalcium
1220 mg / 1,300 mgIron
25 mg / 18 mgMagnesium
998 mg / 420 mgPhosphorus
1041 mg / 1,250 mgPotassium
4316 mg / 4,700 mgSodium
1896 mg / 2,300 mgZinc
8 mg / 11 mgCopper
2 mg / 0.9 mgManganese
6 mg / 2.3 mgSelenium
50 µg / 55 µgFiber
8 g / 28 gSugar
25 g / 50 gSaturated Fat
15 g / 20 gCholesterol
50 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
Blanch the snow peas in the boiling water for 1-2 minutes until crisp-tender, then remove them using a slotted spoon and transfer to a bowl filled with ice water to stop the cooking process.
Return the water to a boil and cook the spaghetti according to the package instructions until al dente, then drain well.
In a medium bowl, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, minced garlic, grated ginger, 2 tablespoons of sesame seeds, and peanut butter until smooth.
In a large mixing bowl, combine the cooked spaghetti, blanched snow peas, sliced sweet peppers, and chopped green onions.
Gradually toss the spaghetti mixture with the prepared dressing until well coated, then garnish with the remaining tablespoon of sesame seeds and fresh parsley before serving.
65
g90
g82
g
