PB2 Szechuan Noodles & Broccoli

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 372.1
  • Total Fat: 13.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,005.7 mg
  • Total Carbs: 53.7 g
  • Dietary Fiber: 8.4 g
  • Protein: 14.2 g

View full nutritional breakdown of PB2 Szechuan Noodles & Broccoli calories by ingredient
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Based on The Barefoot Contessa, Ina Garten's, recipe Based on The Barefoot Contessa, Ina Garten's, recipe
Number of Servings: 8


    2 lbs of Broccoli Crowns, separated into florettes
    6 garlic cloves, chopped
    1/4 cup fresh ginger, peeled and chopped
    1/4 cup vegetable oil
    1/2 cup tahini (sesame paste)
    1/2 cup PB2 peanut butter
    1/2 cup good soy sauce
    1/4 cup dry sherry
    1/4 cup honey
    1/2 teaspoon Red Pepper Flakes
    2 tablespoons dark toasted sesame oil
    1 pound spaghetti
    4 scallions, sliced diagonally (white and green parts)
    1 yellow bell pepper, julienned
    1 red bell pepper, julienned


To save time, while cooking the pasta, add the broccoli stalks for the last 2 minutes of cook time and drain together.

Add chicken or tofu for a protein or throw in more veggies for a bulked up vegetarian meal.


Bring a large pot of salted water to a boil and blanch the broccoli florets for 2 minutes. Drain and set aside.

Place the garlic, ginger, vegetable oil, tahini, peanut butter, soy sauce, sherry, honey, sesame oil, and red pepper flakes in a food processor fitted with a steel blade and puree until smooth. Set aside.

Add a splash of olive oil to a large pot of boiling salted water and cook the spaghetti according to the directions on the package. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with the sauce. Add the scallions, peppers, and broccoli and toss well. Serve warm or at room temperature.

Serving Size: 8

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