Pasta with Summer Vegetables in a Spicy Peanut Sauce
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| sauce | |||
| ¾ | cup |
peanut butter
creamy |
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
white wine vinegar
|
|
| 1 | tablespoon |
lime juice
|
|
| 1 | x |
garlic cloves
minced |
*
|
| ⅛ | teaspoon |
cayenne pepper
to taste |
|
| ½ | cup |
water
hot |
|
| dish | |||
| 12 | ounces |
pasta
rotelle |
|
| 2 | each |
carrots
cut into thin slices |
|
| 1 ½ | cups |
broccoli florets
|
|
| ½ | pound |
snow pea pods
trimmed and cut in 1-inch pieces |
|
| 4 | each |
scallions, spring or green onions
thinly |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| sauce | |||
| 177 | ml |
peanut butter
creamy |
|
| 45 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
white wine vinegar
|
|
| 15 | ml |
lime juice
|
|
| 1 | x |
garlic cloves
minced |
*
|
| 0.6 | ml |
cayenne pepper
to taste |
|
| 118 | ml |
water
hot |
|
| dish | |||
| 346.8 | ml/g |
pasta
rotelle |
|
| 2 | each |
carrots
cut into thin slices |
|
| 355 | ml |
broccoli florets
|
|
| 226.8 | g |
snow pea pods
trimmed and cut in 1-inch pieces |
|
| 4 | each |
scallions, spring or green onions
thinly |
|
Directions
- 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.
- 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.
- 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.
