This delicious dish is relatively quick, and uses peanut butter (use the natural kind with no sugar for the healthiest, best tasting option) to make the sauce. You can use almost any vegetables that you like, or whatever you happen to have on hand.
- 8 ounces pasta, cooked
- 1/2 bunch broccoli, cut into florets
- 10 – 15 baby carrots, halved lengthwise
- 2 zucchini, diced
- 2-3 cloves garlic, chopped
- 1 teaspoon ginger root, minced
- 2 tablespoons peanut butter
- 1/2 – 3/4 cup hot water and 3 tsp. water
- 1/4 cup soy sauce
- 2 teaspoons apple cider vinegar
- 1/8 teaspoon cayenne pepper (or more if you like a litte zip)
- 2-3 green onions, chopped
Boil pasta and keep warm.
Steam broccoli and carrots. When the broccoli begins to turn bright great, add zucchini until all veggies are tender but still crisp. Time will vary, so keep an eye on them and don’t let them over-cook.
While the vegetables are staming, saute garlic and ginger in 3 teaspons of water for a couple of minutes. Add the peanut butter and stir until heated throughout.
Slpowly add the hot water, then add soy sauce, vinegar, and cayenne. Stir until smooth, adding more water if it is too thick.
Add cooked pasta and toss to coat. Once the vegetables are steamed, add to the pasta and sauce. Mix well and top with green onions.
Adapted from a recipe by Susan Jackson