Spiralized zucchini stands in for pasta in this ultra-lite dish, while peanut butter, garlic, ginger, and a touch of sesame oil create a burst of flavor. Make it more filling by adding a legume such as edamame or chickpeas or cubes of baked tofu.
1/2tablespoonsoy sauce, gluten-free tamari, or coconut aminos
1 - 2cloves garlicpressed or minced
1/2 - 1teaspoonsriracha or other chile sauce or red pepper to taste
1/2teaspoontoasted sesame oilsee note in nutrition data below.
1/2teaspoongrated fresh ginger
Wash the zucchini well and trim off their ends. Use a spiralizer or a mandolin to turn the zucchini into “noodles.” Line a large serving bowl with paper towels or a clean tea towel. Place the zucchini noodles in the bowl along with the red bell pepper.
In a small bowl, whisk the peanut butter with 1/2 tablespoon of water and all remaining ingredients. If the mixture is hard to combine, add up to another 1/2 tablespoon of water, but be careful not to make the sauce too runny.
Remove the towels from under the zucchini noodles. Add the sauce and stir well to coat the noodles completely. Serve right away. (Leftovers can be refrigerated, but water from the zucchini may seep into the sauce, making it pool in the bottom of the bowl; stir well before serving.)
The 1/4 teaspoon of sesame oil per serving adds substantial flavor and only 10 calories and 1.25 grams of fat, but you can reduce it by half if necessary.One serving is 2 Smart Points on the Weight Watchers Freestyle program. If you replace the peanut butter with a tablespoon of peanut powder mixed with a little water, a serving is 1 point.