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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Nutty Vegetable Pasta Recipe

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This recipe for Nutty Vegetable Pasta is from The Somnitz Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. vegetable (asparagus, sugar snap peas, or stir fry, etc.)
8 oz. uncooked angel hair pasta
3/4 c. match stick carrots
1/3 c. peanut butter (I use chunky)
1/4 c. vegetable or chicken broth
2 Tbsp. brown sugar
3 Tbsp. low sodium soy sauce
3 Tbsp. rice wine vinegar
1/2 tsp. crushed red pepper
1/4 c. unsalted peanuts
Directions:
Directions:
Cook pasta in boiling water. Add vegetables and carrots during last 2 minutes.
Combine peanut butter and next 5 ingredients and heat in microwave to a boil.
(Add more broth if too thick to pour.)
Drain pasta and place in a large serving bowl. Stir in peanut sauce tossing to coat.
Top with peanuts.

Note: I like a lot of sauce so I make 1 1/2 recipe of the sauce.

Optional: Add pieces of cooked chicken.
Number Of Servings:
Number Of Servings:
4 (390 calories)
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
Recipe from: Cooking Light Super Fast Suppers.

has a Thai taste.

 

 

 

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