- 1 pound thin spaghetti
- 1/2 cup JIF Creamy Peanut Butter
- 1/2 cup orange juice
- 1/2 cup lemon juice
- 1/2 cup soy sauce
- 1 Tbsp. granulated sugar
- 1/2 cup CRISCO Canola Oil
- 1 cup chopped onion
- 1/2 cup chopped red, yellow or green bell pepper, or any combination of bell peppers
- 2 Tbsp. minced garlic
- 1 pound broccoli florets
Cook the spaghetti, drain well, put into a large bowl and toss with a little oil. Set aside.
Asian Citrus Peanut Sauce
Combine the JIF peanut butter, orange juice, lemon juice, soy sauce and sugar in a medium size bowl. Whisk until very well blended.
In a large, deep-sided skillet, heat 1/2 cup Crisco Canola Oil over medium heat. Add the chopped pepper, chopped onion, and minced garlic; cook about 1 minute. Add the broccoli florets and stir; add the Asian Citrus Peanut Sauce, and stir. Continue to cook stirring often, until the broccoli is cooked to your liking. Toss with the pasta. Serve at room temperature. Refrigerate if not served immediately. Will keep refrigerated for about 2 days.
This recipe is from Jif. For more recipes: http://www. jif.com/recipes/default. asp
By Connie from Oden, Arkansas