Serving Size  : 5


  24  ounces fat-free sour cream
   1  pound   spaghetti
     1/2  cup   reduced fat peanut butter
   3   tablespoons   soy sauce
   1  packet  artificial sweetener
     1/4  teaspoon   cayenne
   2   large   cucumbers -- peeled and seeded (Cut into 2-by 1/4" strips)
   2   large  carrots -- shredded-coarse
   1  cup   scallion -- minced


In a large pot bring 5 quarts of water to a boil for the pasta. In another bowl whisk together the peanut butter, soy sauce, artificial sweetner, cayenne, 1/2 cup sour cream, and salt to taste until smooth.  Whisk in the remaining sour cream until smooth. Cook the pasta al dente; drain and rinse under cold water until cool and drained well. In a large bowl, toss the pasta with the peanut sauce until well coated.  Add the cucumbers, carrots, and half of the scallions, and toss until well mixed. Place on a large platter and sprinkle with the remaining scallions.

Serving Ideas : Serve this as a main course

Notes :  This is delicious with a small amount of diced grilled chicken added to it.


  Per Serving:  Calories: 624.8;  Fat: 11.8g;  Protein: 30.3g;  Carbs: 112.7g;  Cholest: 14mg;  Sodium: 932mg


The man who is too old to learn was probably always too old to learn.