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Prep Time: 5 Minutes Cook Time: 31 Minutes |
Ready In: 36 Minutes Servings: 6 |
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This nutritious low-fat penne recipe can effectively spark the taste buds as either a refreshing first course, or a carefree lunch dish. This is an original created by Chef Antonio Cecconi of Minneapolis. Ingredients:
16 ounces penne rigate |
3 tablespoons peanut oil |
2 tablespoons chopped fresh mint leaves |
2 small thai peppers or 2 small jalapeno peppers, minced |
2 tablespoons chopped fresh cilantro, divided |
1/2 cup diced cucumber |
1/2 cup hearts of palm in brine, drained |
2 tablespoons chopped unsalted peanuts, divided |
1 teaspoon lemon, zest of |
3 tablespoons water |
2 tablespoons soy sauce |
1 tablespoon fresh lemon juice |
Directions:
1. Cook pasta according to package instructions,el dente, (DO NOT OVERCOOK).
2. Meanwhile, heat oil in a large (12 ) frying pan over medium heat.
3. Add mint, peppers and 1 tablespoon of cilantro and cook for 3 minutes, stirring often.
4. Add cucumber, hearts of palm, 1 tablespoon chopped peanuts and lemon zest.
5. Add water, soy sauce and lemon juice.
6. Cover and cook for 5 minutes.
7. Drain pasta well and add to frying pan.
8. Toss well, cover and cook for 3 minutes over high heat.
9. When done, transfer pasta to a large serving bowl.
10. Garnish with remaining 1 tablespoon of cilantro and 1 tablespoon of peanuts.
11. Serve while hot.
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