|Preparation Time||15 Minutes|
|Cook Time||30 Minutes|
|Total Time||45 Minutes|
|Main Ingredient||Peanuts; Spaghetti|
|Category||Nuts, Fats, & Oils; Pasta|
|Meal||Brunch; Lunch; Dinner; Snack|
|Diet||Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; Vegetarian|
1 package (16 ounce) spaghetti noodles, uncooked
2 tablespoons vegetable oil
1 medium onion, finely diced
1 tablespoon garlic, minced
2 tablespoons curry powder
1 tablespoon chili paste
2 tablespoons soy sauce
2 cups (1/3 head) cabbage, shredded
1 cup carrot, shredded
1 cup zucchini, shredded
6 green onions, thinly sliced
2 large tomatoes, coarsely diced
1/4 cup honey
1/2 cup peanuts
Boil the water in a large pot; add the spaghetti and cook until tender, about 10 minutes.
Heat the oil in a skillet over medium heat. Add the onion and sautï¿½ about 4 minutes. Stir in the garlic, curry powder, chili paste, and soy sauce. Mix well. Stir in the cabbage, carrot, and zucchini and cook, stirring, 3-5 minutes. Stir in the green onions and tomatoes; continue to cook another 2 minutes.
Drain the pasta and mix in the vegetables. Add the honey and toss.
Top with peanuts and serve with lime wedges. Refrigerate the leftovers within 2-3 hours.
Calories: 290 cal
Total fat: 8g
Saturated fat: <1g