Aromatic Noodles With Lime-Peanut Sauce |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ellie Krieger, The Food You Crave; 1 c. pasta, 1 cup vegetables, and 2 1/2 T. sauce = 450 calories Ingredients:
12 ounces spinach linguine or 12 ounces whole wheat spaghetti |
2 cups broccoli florets (about 9 oz.) |
2 cups snow peas, trimmed (about 6 oz.) |
2 cups sugar snap peas, trimmed (about 6 oz.) |
1/2 cup unsalted peanuts |
1/2 cup creamy natural-style peanut butter |
1/4 cup low sodium soy sauce |
1/4 cup water |
2 tablespoons rice vinegar |
2 tablespoons fresh lime juice |
1 scallion, cut into pieces, white and green parts |
fresh ginger, peeled and finely grated (3/4 inch piece) |
2 tablespoons firmly packed dark brown sugar |
1/4 teaspoon red pepper flakes, plus more to taste |
Directions:
1. Cook pasta according to package directions; drain and rinse under cold water.
2. While pasta is cooking, put broccoli in a steamer basket over a large pot of boiling water and steam for 3 minutes; add in snow peas and sugar snap peas; steam for 2 minutes more, until all the vegetables are crisp tender.
3. Toast the peanuts in a small dry skillet over med-high heat until fragrant, 3-5 minutes, stirring often; set aside to cool.
4. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, brown sugar, and red pepper in a food processor or blender until smooth.
5. Just before serving, toss the pasta with 3/4 cup of the sauce; divide between 6 serving bowls and top each serving with the vegetables.
6. Drizzle remaining sauce over the vegetables; coarsely chop the peanuts; sprinkle them on top; serve.
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