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Nutrition Facts
Serving Size 269 g
(Approx. 4 Servings)
Amount Per Serving
Calories 320 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 650 mg 27%
Total Carbohydrate 42 g 14%
Dietary Fiber 6 g 24%
Sugars 6 g
Protein 11 g
Vitamin A 45% • Iron 15%
Vitamin C 250% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Taste the Rainbow Stir Fry

Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1/2 Lb H-E-B Select Ingredients 100% Whole Wheat Spaghetti Pasta, dry
2 Tbsp vegetable oil
1 yellow bell peppers, cut into small strips
1 red bell pepper, cored, seeded and cut into small strips
1/4 cup(s) shredded carrots
1 cup(s) frozen peas
1 cup(s) red cabbage, shredded
1/4 cup(s) water chestnuts, chopped
1/4 cup(s) Less Sodium Soy Sauce
2 Tbsp Creamy Peanut Butter
1/4 cup(s) green onion, chopped
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Instructions

1
Cook pasta according to package directions. Drain and set aside.
2
Place a large skillet over high heat. Add in vegetable oil and allow it to heat.
3
Carefully place vegetables into hot pan and cook for several minutes, stirring frequently until vegetables are tender.
4
Reduce heat and add in soy sauce and creamy peanut butter. Stir until peanut butter is dissolved.
5
Add in cooked pasta and toss until coated. Top with green onions and serve.

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