Pasta with Peanut Sauce

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.