  Traditional Lasagna
Savory Macaroni & Cheese
Spinach Lasagna
Penne Carbonara
Ham & Mushroom Pasta
Pasta Salad w/Horseradish
Picnic Macaroni Salad
Chicken Hawaiian Pasta
Thai Shrimp Pasta
Spaghetti with Tomatoes
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SERVES 8
- 16 oz Golden Soybean Pasta, uncooked
- 12 oz. fresh medium shrimp, peeled and deveined, or 12 oz. small frozen shrimp, thawed
- 3 red bell peppers, seeds and stems removed, cut into bite-size, thin strips
- 3 scallions, thinly sliced (white part and tips of green part)
- 2 tbsp. smooth (no sugar added) peanut butter
- 1 tbsp. sesame oil
- 1/2 cup low-sodium chicken broth or water
- 1/2 tsp. crushed red pepper flakes
- 1 jalapeno pepper, stemmed, seeded and thinly sliced
- 1/2 tsp. ground ginger
- 1 tbsp. low-sodium soy sauce
- 1 tbsp. mild white vinegar
Prepare Soybean Pasta according to package directions. While pasta is cooking, combine remaining
ingredients in a saucepan and place over low heat. Cover and simmer until the sauce is smooth and
the shrimp are cooked through, about 2 minutes.
When pasta is done, drain well and transfer to a large bowl. Add sauce and toss gently until well
combined. Serve immediately.
Serves 8
CALORIES: 510
FAT: 13 grams
PROTEIN: 32 grams
NET CARBS: 15 grams
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