Monday, October 22, 2012
Pasta with Veggies and Peanut Sauce
8 ounces cooked pasta (I used fresh linguini)
2 C broccoli, cut into florets
1 C "matchstick" carrots (use baby carrots sliced lengthwise or cut up a big carrot)
1-2 small zucchini, halved lengthwise and sliced
2 t dark sesame oil
2-3 cloves garlic, chopped
1 t ginger root, minced (I probably used more...I like it gingery)
2 T peanut butter (natural, plain or chunky...whatever you've got)
1/2-3/4 C hot water
1/4 C soy sauce ( I used lite...or to cut sodium, just use more water)
2 t cider vinegar
1/4 t cayenne pepper
2-4 sliced green onion
You can throw in some chicken breast (Costco has some good ones for fajitas that are easy) or tofu cubes to up the protein content...or serve as a side dish.
So, cut up the broccoli, carrots and put in a pan with a steamer basket, cover and cook 6-8 minutes while you cut the zucchini; add the zucchini and cook another 5 minutes until everything is "tender crisp"
Meanwhile, cook the pasta, drain and set aside.
And while all this is steaming and boiling, heat the sesame oil in a large pot. Add the garlic and ginger and cook a couple of minutes. Add peanut butter, stir, slowly add hot water, soy sauce, vinegar and cayenne. Stir until smooth, adding a little more water if it seems too thick...then add the cooked pasta, toss and add the veggies. Sprinkle with green onions if you are so inclined...(this is from FatFreeVegan)