Peanut-Lime Pasta - 2 Guiding Stars
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Thai-inspired and super simple, this veggie-packed dish is a comfort food a nutritionist can get behind. Make sure to use a peanut butter that contains only peanuts—no added salt, sugar, or oils—for the best nutrition.


  • ¾ lb. whole-wheat spaghetti, cooked
  • 2 cups broccoli florets
  • 2 cups snow peas
  • 2 cups peas
  • ½ cup natural peanut butter
  • 2 Tbsp. low-sodium soy sauce
  • ¼ cup water
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. fresh lime juice
  • 1 scallion, chopped
  • ¾ inch fresh ginger, grated
  • 1 Tbsp. brown sugar
  • ¼ tsp. red pepper flakes
  • ½ cup shelled, unsalted peanuts, toasted and chopped


  1. Steam vegetables until tender.
  2. Puree together peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor.
  3.  Mix warm pasta with half of the sauce, stirring thoroughly. Add veggies and peanuts. Serve with remaining sauce on the side.
Nutritional analysis per serving: Calories 350; Total Fat 18g (23% Daily Value); Saturated Fat 3g (15% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 210mg (9% DV); Total Carbohydrate 37g (13% DV); Dietary Fiber 9g (32% DV); Total Sugars 8g; Includes 2g Added Sugars (2% DV); Protein 16g; Vitamin D 0% DV; Calcium 6% DV; Iron 15% DV; Potassium 10% DV; Manganese 70% DV; Niacin 70% DV; Vitamin C 60% DV.
Recipe by Guiding Stars at
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