Pasta with Peanut Sauce Recipe

Name: Pasta with Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces spaghetti uncooked; 12 each scallions, spring or green onions; 3 each yellow summer squash; 1 each sweet red bell peppers; 1 tablespoon sesame oil dark; 1 tablespoon garlic minced; 1/4 cup peanut butter creamy; 1/4 cup soy sauce, sodium reduced; 3 tablespoons lime juice; 1 tablespoon sugar; 1 teaspoon red hot chili pepper, dried crushed

Servings: persons

8 ounces spaghetti uncooked
12 each scallions, spring or green onions
3 each yellow summer squash
1 each sweet red bell peppers
1 tablespoon sesame oil dark
1 tablespoon garlic minced
1/4 cup peanut butter creamy
1/4 cup soy sauce, sodium reduced
3 tablespoons lime juice
1 tablespoon sugar
1 teaspoon red hot chili pepper, dried crushed

1
Cook spaghetti according to package directions, omitting salt and fat; drain and keep warm.
2
Cut white portion of onions into 2-inch pieces; reserve green tops for another use.
3
Cut squash in half lengthwise, and cut halves into slices.
4
Remove and discard seeds from bell pepper, and cut pepper into thin strips.
5
Cook vegetables in a sauce pan in boiling water to cover 3 minutes; drain vegetables and set aside.
6
Pour oil into large skillet; place over medium heat until hot.
7
Add garlic and cook, stirring constantly, 1 minute.
8
Add peanut butter, stirring until smooth.
9
Stir in soy sauce and next 3 ingredients.
10
Add vegetables to skillet, and toss gently to coat; remove vegetables from skillet with a slotted spoon.
11
Add spaghetti to sauce in skillet, tossing to coat; transfer to a serving plate, and top with vegetables.
12
Serve immediately.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces spaghetti uncooked, 12 each scallions, spring or green onions, 3 each yellow summer squash, 1 each sweet red bell peppers, and more.

Yes, Pasta with Peanut Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta with Peanut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions