Pasta with summer vegetables and spicy peanut sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Smooth peanut butter |
| 3 | tablespoons | Soy sauce |
| 2 | tablespoons | Rice vinegar or white wine vinegar |
| 1 | tablespoon | Lime juice |
| 1 | small | Garlic clove, minced |
| Cayenne pepper to taste | ||
| ½ | cup | Hot water |
| 12 | ounces | Pasta, i.e. rotelle, penne, farfelle |
| 2 | Carrots, cut into thin slices on a diagonal | |
| 1½ | cup | Broccoli florets |
| ½ | pounds | Snow peas, trimmed and cut crosswise into 1-inch pieces |
| 4 | Scallions, thinly sliced | |
Directions
FOR THE SAUCE
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.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8907 Posted to MC-Recipe Digest V1 #653 by "Angele and Jon Freeman" <jfreeman@...> on Jun 30, 1997