INGREDIENTS:1.75 lbs. thin spaghetti
1 lb. fresh pea pods, trimmed, washed, drained
.3688 lb. red bell peppers, julienned
.1875 lb. green onions, sliced diagonally into ½-inch pieces
.1400 qt. water
.0069 lb. mirepoix base
.2875 lb. creamy peanut butter
.1250 qt. sauce soy
.0625 qt. soy salad oil
.0625 qt. lemon juice
.0688 lb. granulated sugar
.0625 lb. sesame tahini
.0006 lb. cayenne pepper
.0006 lb. crushed red pepper
.0375 lb. roasted peanutsDIRECTIONS:1. Cook and drain pasta. Add pea pods, red peppers and green onions. Reserve, covered.
2. Make sauce: Combine water and base, heating to 165°F.
3. Lower heat and add next 8 ingredients (peanut butter to crushed red pepper), mixing until well combined and heated through. Hold at 165°F for service.
4. To serve: Combine 1 quart of sauce to 1 ½ gallons of pasta/vegetable mixture just before serving. Garnish with roasted peanuts.NUTRITIONAL INFORMATION: Calories 95 (29% from fat); Fat 3.2g (sat. .26g); Protein 3.2g; Carbohydrates 13.8g; Sodium 153mg; Cholesterol 0mg; Fiber 1.1g
SERVINGS:50, 2 oz. servingsFrom:Deanne Sutherland R.D., University of Massachusetts Dining Services
