Marco Polo Noodles
Accompany this delightful pasta with wedges of fresh-from-the-garden tomatoes. For dessert, have raspberry sorbet with fresh raspberries.
  • 4 cups (loosely packed) shredded spinach
  • 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 package (14 ounces) firm tofu, cut into 1/2-inch cubes
  • 8 ounces fresh spinach pasta

1. Place spinach, bean sprouts, carrots, scallions and snow peas in serving bowl. Set aside.

2. In small saucepan, combine soy sauce, peanut butter, sherry and honey, and heat gently, stirring often, until hot and bubbly. Add tofu and toss gently with rubber spatula to coat with sauce. Remove from heat and cover to keep warm.

3. Meanwhile, in large pot of boiling water, cook pasta according to package directions. Drain pasta in a colander and add to vegetables in serving bowl.

4. Pour the sauce on top and toss to combine.

Nutritional Information
Per serving: 387 calories, 11g total fat, 2.1g saturated fat, 4.1g monounsaturated fat, 4.1g polyunsaturated fat, 6g dietary fiber, 20g protein, 55g carbohydrate, 41mg cholesterol, 655mg sodium.
Good source of: beta-carotene, folate, iron, isoflavones, lutein & zeaxanthin, magnesium, manganese, niacin, potassium, riboflavin, thiamin, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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