Ingredients for 2 servings:
1. 0.5 (8 ounce) package fettuccine (not the wheat noodles)
2. 1 1/2 cups broccoli, cut into bite-sized pieces (fresh or frozen)
3. 1/2 carrot, grated
4. 2 teaspoons garlic, minced
5. 1/2 teaspoon red pepper flakes
6. 1/2 teaspoon ground ginger
7. 1 tablespoon brown sugar
8. 4 tablespoons low sodium soy sauce
9. 3 1/2 tablespoons rice wine vinegar
10. 4 tablespoons reduced-fat peanut butter
Directions:
1. In a large pot, cook fettucini as directed. Towards the end of the pasta cooking, add the broccoli into the pot to cook for approximately 3-4 minutes.
2. In a greased large saucepan, heat garlic on med-high heat for 2 minutes.
3. Add red pepper flakes, ginger, and brown sugar into the saucepan. Allow to cook another 2 minutes.
4. Add soy sauce, rice wine vinegar, and peanut butter to the saucepan. Use a spaghetti spoon or whisk to mix in the peanut butter to the liquid to form a sauce.
5. When the sauce begins to bubble, add the cooked pasta/broccoli to the saucepan. Mix well. Add the carrot. Mix well to prevent clumps.
6. Enjoy!