from Ellie Krieger
12 oz spaghetti
2 c. broccoli florets
2 c. snow peas, trimmed
2 c. sugar snap peas, trimmed
1/2 c. unsalted peanuts
1/2 c. creamy natural peanut butter
1/4 c. low sodium soy sauce
1/4 c. water
2 T rice vinegar
2 T fresh lime juice
1 scallion cut into pieces
1 3/4 inch piece ginger, peeled and finely grated
2 T brown sugar
1/4 tsp red pepper flakes
Cook pasta and drain and rinse under cold running water
While the pasta is cooking, put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 min. Add the snow peas and sugar snap peas and steam for 2 min. more, until all vegetables are crisp tender.
Toast the peanuts in a skillet over med-high heat until fragrant.
Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, brown sugar, and red pepper in a blender until smooth.
Right before serving, toss the pasta with 3/4 c. of the peanut sauce. Divide between 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.
Serves 6, 1 c. pasta, 1 c. vegetables
450 cal, 18g fat, 19g protein, 61g carb
