Accompany this delightful pasta with wedges of fresh-from-the-garden tomatoes. For dessert, have raspberry sorbet with fresh raspberries. Found on the Web and posted by request.
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- 4 cups shredded spinach, loosely packed
- 1 cup bean sprouts, rinsed
- 2 medium carrots, cut into matchsticks
- 3 scallions, diagonally sliced
- 4 ounces snow peas, cut into lengthwise slivers
- 1/4 cup reduced sodium soy sauce
- 3 tablespoons smooth peanut butter
- 3 tablespoons dry sherry
- 2 tablespoons honey
- 1 (14 ounce) package firm tofu, cut into ½-inch cubes
- 8 ounces fresh spinach pasta
- 1Place spinach, bean sprouts, carrots, scallions and snow peas in serving bowl; set aside.
- 2In a small saucepan, combine soy sauce, peanut butter, sherry and honey, and heat gently, stirring often, until hot and bubbly.
- 3Add tofu and toss gently with rubber spatula to coat with sauce.
- 4Remove from heat and cover to keep warm.
- 5Meanwhile, in large pot of boiling water, cook pasta according to package directions.
- 6Drain pasta in a colander and add to vegetables in serving bowl.
- 7Pour tofu and peanut sauce on top and toss to combine.
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Nutritional Facts for Marco Polo Noodles
Serving Size: 1 (221 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 481.7
- Calories from Fat 102
- Total Fat 11.4 g
- Saturated Fat 2.2 g
- Cholesterol 0.0 mg
- Sodium 671.1 mg
- Total Carbohydrate 66.7 g
- Dietary Fiber 10.8 g
- Sugars 15.0 g
- Protein 22.5 g