Photo: Tina Dawson
Estimated Nutrition (whole recipe, rough)
343
Calories
11g
Protein
15g
Fat
49g
Carbs
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Honey | 1 tbsp (21g) | 64 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Agave | 1 tsp (7g) | 21 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Wheat | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 ounces whole wheat spaghetti
- 1 zucchini, julienned
- 1 yellow squash, julienned
- 1 carrot, julienned
- 1 red bell pepper, chopped
- 1 persian cucumber, sliced
- handful of fresh mint and cilantro
- crushed peanuts for garnish
- 1 lime, juiced
- 2 cloves garlic, minced
- 2 tablespoons agave nectar or honey
- 1/2 cup creamy peanut butter
- 1 cup hot water
- 3 tablespoons reduced sodium soy sauce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By whatsgabycooking ·
Recipe sourced from
openrecipes