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Suggest a better descriptionPlace the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce. Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in colander, place it in a large bowl, and while still warm, toss with three-quarters of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta. Per serving: 4832 Calories (kcal); 275g Total Fat; (50% calories from fat); 116g Protein; 493g Carbohydrate; 0mg Cholesterol; 803mg Sodium Food Exchanges: 26 Grain(Starch); 6 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 50 Fat; 5 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CPOOO8 Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1138g) | ||
Recipe Makes: 1 servings | ||
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Calories: 3581 | ||
Calories from Fat: 1474 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 163.7g | 218 % | |
Saturated Fat 22.1g | 110 % | |
Monounsaturated Fat 84.1g | ||
Polyunsanturated Fat 50g | ||
Cholesterol 0mg | 0 % | |
Sodium 6321.3mg | 218 % | |
Potassium 2547mg | 67 % | |
Total Carbohydrate 423.1g | 124 % | |
Dietary Fiber 24.4g | 98 % | |
Sugars, other 398.7g | ||
Protein 101.7g | 145 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3581
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