Peanut Noodles | Roasted Sesame Asparagus

Prep time: 25 minutes Cook time: 25 minutes

per serving: 396 calories; 10 grams protein; 23 grams total fat; 4 grams fiber; 3 grams saturated fat; 40 grams carbohydrates; 0 mgs cholesterol; 99 mgs sodium; 11 WW points plus

Vegetarian Lower Calorie

Peanut Noodles


8 ounces spaghetti

2 tablespoons olive oil

1 teaspoon garlic, minced

1 white onion roughly chopped

1 red bell pepper seeded, cored and chopped

1 yellow bell pepper seeded, cored and chopped

1 zucchini roughly chopped

3/4 cups dry roasted peanuts chopped


1/4 cup olive oil

4 tablespoons lemon juice

1 fresno red chili pepper seeded and chopped

2 green onions sliced

2 tablespoons balsamic vinegar

coarse salt and freshly ground pepper, to taste


Cook noodles according to package instructions, drain but do not rinse. Cover to keep warm.
Meanwhile, heat the oil in a large skillet or wok and cook the garlic and onion(s) for 3 minutes, or until beginning to soften. Add the peppers and zucchini and cook for another 3-4 minutes over medium heat, until beginning to soften and brown. Add the peanuts and cook for one minute more.
To make the dressing: whisk together the olive oil, lemon juice (and a little zest), the chile, green onion and balsamic vinegar. Season with salt and pepper.
Toss the noodles into the vegetables and stir-fry to heat through. Add the dressing, stir to coat and serve immediately, garnished with extra onion, if desired.

Roasted Sesame Asparagus


1 pound asparagus

2 tablespoons olive oil

2 tablespoons sesame seeds

coarse salt and freshly ground pepper, to taste


Preheat oven to 450 degrees.
Trim ends from asparagus and snap stalks into 2 inch pieces. Place asparagus in a roasting pan, drizzle with olive oil and season to taste with salt and pepper. Toss to combine.
Spread asparagus evenly in the pan and roast for 5 minutes. Turn asparagus, sprinkle with sesame seeds, and continue roasting until asparagus is lightly browned in spots and tender, about 5 minutes longer. HOW TO TRIM ASPARAGUS: Check for a tough inedible portion at the base. Simply break off the tough end of each spear by bending it gently until it snaps. It will break exactly where the tender part begins.