Spaghetti with Almond Sauce and Vegetable Confetti

Serves 4 / Nuts and nut butters are rich in good monounsaturated fats, and vegetables in the dish contribute antioxidants and fiber. Using whole-grain noodles adds a heart-healthy dose of fiber. Ingredient tip: Look for chile-garlic sauce in the Asian section of your market.

1/3 cup freshly ground unsalted almond butter or bottled almond butter
2 tablespoons rice vinegar
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon minced fresh ginger
1 1/2 teaspoons chile-garlic sauce
8 ounces thin whole-wheat spaghetti
1 cup frozen peas
1 1/2 cup grated carrot (large hole of a box grater)
1 1/2 cup thinly sliced green onion, divided
1/3 cup chopped fresh cilantro or mint
1/4 cup toasted sliced almonds
1/2 teaspoon sea salt
1. Combine almond butter, 1 tablespoon water, and next four ingredients (vinegar through chile-garlic sauce) in a large serving bowl; whisk to blend.
2. Bring a large pot of water to boil; add spaghetti and peas and cook for 8 minutes. Stir in carrots and continue cooking for 2 minutes or until spaghetti is are tender. Drain and add spaghetti to bowl with almond butter mixture. Toss to blend. Stir in 1 1/4 cups onion, cilantro or mint, almonds, and salt. Garnish with remaining 1/4 cup onions.
PER SERVING: 431 cal, 32% fat cal, 16g fat, 2g sat fat, 0mg chol, 16g protein, 62g carb, 5g fiber, 520mg sodium

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