Pasta with Peanut Sauce
From the kitchen of Kori
8 oz spaghetti, uncooked (I usually use whole wheat angel hair pasta instead)
12 green onions
3 yellow squash
1 red bell pepper
1 Tbsp dark sesame oil
1 Tbsp minced garlic
¼ cup creamy peanut butter
¼ reduced sodium soy sauce
3 Tbsp lime juice
1 Tbsp sugar
1 tsp dried crushed red pepper (I reduce this a little to make it more kid friendly)
- Cook pasta, drain and keep warm.
- Cut white portion of onions into 2 inch pieces; reserve green tops for another use. Cut squash in half lengthwise, and cut halves into slices. Remove and discard seeds from bell pepper, and cut pepper into thin strips.
- Cook vegetables in a sauce pan in boiling water to cover 3 minutes; drain veggies and set aside.
- Pour oil into a large skillet; place over medium heat until hot. Add garlic, and cook, stirring constantly 1 minute. Add peanut butter, stirring until smooth. Stir in soy sauce and next 3 ingredients.
- Add vegetables to skillet, and toss gently to coat; remove veggies from skillet with slotted spoon.
- Add spaghetti to sauce in skillet, tossing to coat; transfer to a serving plate, and top with vegetables. Serve immediately.
Yield: 4 servings
*** Sometimes I add cooked shredded or chopped chicken to this to make my hubby happy. J If you do this, I would double the sauce so it won’t be too dry.
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