I put off making this for a while because it looked like a recipe with "too many ingredients"and these days I'm pretty lazy...but it is so delicious, I've overcome my phobia and forged ahead...I make a lot and eat leftovers for a couple of days. And if you cut up your veggies the night before and get them steamed, you can boil the pasta and make the sauce in about 10 minutes...really the most time consuming part is cutting up the veggies...
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)
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