Almost raw Veggie Pasta in Spicy Thai Peanut Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Pasta:1 Zucchini or other firm squash2 carrots1 red and/or yellow pepper1 scallion, choppedFresh Cilantro, chopped and loose for garnish(any other veggies as per choice)Peanut sauce:1 heaping tablespoon natural low/no extra sugar peanut butter1 tsp garlic1.5 tsp ginger1 tsp Siracha sauce or ½ tsp chili pepper (or more to taste)1.5 tsp Nama Shoyu or low sodium Soy Sauce1 tsp Apple Cider Vinegar3 tablespoons warm water
Directions:
For Peanut Sauce:
Combine all ingredients in a bowl and stir to mix. Add extra Siracha/chili pepper to taste. Set aside.
For Pasta:
Use a julienne cutter to cut carrots and squash into long thing strips. Slice Red pepper into strips. Prepare other veggies as per taste. Toss all veggies together and lightly steam until warm, but zuke is still firm.
Drizzle with approx. half the peanut mixture and chopped Cilantro. Toss to combine. Garnish with chopped scallion and sprigs of cilantro.
Serving Size: Makes 2 healthy serving portions
Number of Servings: 2
Recipe submitted by SparkPeople user HCGLILY.
For Peanut Sauce:
Combine all ingredients in a bowl and stir to mix. Add extra Siracha/chili pepper to taste. Set aside.
For Pasta:
Use a julienne cutter to cut carrots and squash into long thing strips. Slice Red pepper into strips. Prepare other veggies as per taste. Toss all veggies together and lightly steam until warm, but zuke is still firm.
Drizzle with approx. half the peanut mixture and chopped Cilantro. Toss to combine. Garnish with chopped scallion and sprigs of cilantro.
Serving Size: Makes 2 healthy serving portions
Number of Servings: 2
Recipe submitted by SparkPeople user HCGLILY.
Nutritional Info Amount Per Serving
- Calories: 138.8
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 256.5 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 6.5 g
- Protein: 4.6 g
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