Cook spaghetti as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium-high heat. Add meat; cook 5 min. or until lightly browned, stirring frequently. Add peppers and peas; cook and stir 4 min. or until vegetables are crisp-tender and meat is done.
Drain spaghetti, reserving 1/4 cup cooking water. Mix reserved water, peanut butter, A.1. and lime juice until blended. Add to meat mixture in skillet; mix well. Add spaghetti; toss to evenly coat. Cook 2 min. or until heated through, stirring occasionally.
Top with onions and cilantro.
For a refreshing ending, serve with 1 cup of your favorite fresh fruit, such as mixed berries or cantaloupe chunks.
Substitute boneless skinless chicken breasts for the pork tenderloin.
Thin slices of pork, vegetables and a creamy sauce tossed with noodles makes this a low-sodium meal you won't want to miss. Plus not only does it temp your taste buds but it's a good source of vitamin C from the crunchy vegetables.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 61g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.