Cook spaghetti according to the packet instructions in salted water. While waiting for the spaghetti to cook, you can prepare the vegetables.
When the spaghetti is al-dente, reserve about 1/4 cup of the pasta water before draining the water. Rinse the spaghetti under cold running water and set aside.
Add the prepared vegetables and spaghetti into a large mixing (or salad) bowl. Toss gently to ensure the vegetables are nicely distributed amongst the spaghetti. Set aside.
In a measuring jug, mix all the dressing ingredients EXCEPT FOR THE WATER until well combined. Then slowly incorporating the water into the mixture until the texture is a little loose (so that it is easier to mix with the spaghetti and vegetables).
Using a pair of tongs and a fork, mix in the dressing with the spaghetti-vegetables mixture until well combine.
Sprinkle with sesame seeds and black pepper. Store it in the fridge until you are ready to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (196g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 120 (27%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 0mg||0 %|
|Sodium 607.2mg||21 %|
|Potassium 489.8mg||13 %|
|Total Carbohydrate 65.9g||19 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 60.6g|
|Protein 15.3g||22 %|
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: 439
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