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Pasta with Summer Vegetables in a Spicy Peanut Sauce

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

20 min

Ready

40 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
sauce
¾ cup peanut butter
creamy
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3 tablespoons soy sauce, tamari
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2 tablespoons white wine vinegar
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1 tablespoon lime juice
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1 x garlic cloves
minced
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teaspoon cayenne pepper
to taste
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½ cup water
hot
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dish
12 ounces pasta
rotelle
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2 each carrots
cut into thin slices
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1 ½ cups broccoli florets
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½ pound snow pea pods
trimmed and cut in 1-inch pieces
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4 each scallions, spring or green onions
thinly
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Ingredients

Amount Measure Ingredient Features
sauce
177 ml peanut butter
creamy
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45 ml soy sauce, tamari
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3E+1 ml white wine vinegar
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15 ml lime juice
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1 x garlic cloves
minced
* Camera
0.6 ml cayenne pepper
to taste
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118 ml water
hot
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dish
346.8 ml/g pasta
rotelle
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2 each carrots
cut into thin slices
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355 ml broccoli florets
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226.8 g snow pea pods
trimmed and cut in 1-inch pieces
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4 each scallions, spring or green onions
thinly
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Directions

  1. In a small saucepan combine the peanut butter, soy sauce, vinegar, lime juice, garlic, cayenne and hot water.

Whisk the sauce together over moderate heat until smooth and hot.

  1. In a kettle of boiling, salted water, cook the pasta for 5 minutes.

Add the sliced carrots to the cooking pasta, stir and cook for 1 minute.

Add the broccoli, stir and cook for 30 seconds.

Add the snow peas, stir and cook for another 30 seconds.

  1. Drain the pasta and vegetables in a colander. Transfer the pasta and vegetables to a large bowl and pour the hot sauce over the mixture, tossing to combine.

Sprinkle with scallions and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 314g (11.1 oz)
Amount per Serving
Calories 65236% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 938mg 39%
Total Carbohydrate 28g 28%
Dietary Fiber 8g 34%
Sugars g
Protein 54g
Vitamin A 134% Vitamin C 108%
Calcium 10% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
 

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