RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3608
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| Recipe Name: |
Whole Wheat Spaghetti with Broccoli in Tamari Dressing - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Pasta |
Kosher: |
Pareve |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.85
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
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Ingredients:
1 Tablespoon oil, sesame, dark
1 Cup almonds, whole
1 Teaspoon ginger root
3 Cups broccoli crowns
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Directions:
To make almonds, coat suface of a small skillet with oil. Heat on low; add almonds and stir to coat. Add ginger and tamari. Sauté, stirring constantly until almonds begin to brown, about 8 minutes.
For the dressing, whisk together the ingredients and set aside.
Cook the spaghetti in boiling, lightly salted water until al dente, about 10 minutes; drain well. Rinse with cold water.
To serve, toss the almonds, dressing, spaghetti, scallions, cucumber and broccoli together. |
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| Nutrition per Serving: |
| Calories: |
658 |
Total Carbs: |
79.5 |
Net Carbs: |
69.2 |
| Cholesterol: |
0.0 |
Fat: |
35.2 |
Protein: |
22.11 |
| Fiber: |
10.27 |
Sodium: |
679.42 |
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