Cayenne Peanut Butter Pasta with Sundried Tomato and Broccoli

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 320.1
  • Total Fat: 16.2 g
  • Cholesterol: 21.9 mg
  • Sodium: 828.9 mg
  • Total Carbs: 35.5 g
  • Dietary Fiber: 6.1 g
  • Protein: 13.6 g

View full nutritional breakdown of Cayenne Peanut Butter Pasta with Sundried Tomato and Broccoli calories by ingredient
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Introduction

This is a very filling vegetarian dish. Spice can be adjusted to taste. Personally, I prefer to eat it cold, but some people seem to like it warm as well. This is a very filling vegetarian dish. Spice can be adjusted to taste. Personally, I prefer to eat it cold, but some people seem to like it warm as well.
Number of Servings: 6

Ingredients

    1/2 jar crunchy peanut butter, unsweetened
    soy sauce
    rice vinegar
    water
    garlic
    jalapeno pepper
    pasta
    broccoli
    sun dried tomato
    cayenne pepper

Directions

-In a small frying pan, saute minced garlic and finely chopped jalapeno until garlic just starts to brown. Remove from heat.
-Add water, soy sauce, cayenne pepper and vinegar to a small saucepan and bring to boil
-Add peanut butter, stir over low heat until desired consistency- creamy, not too thin. Sauce will thicken quickly.
-Stir in garlic and jalapeno
-remove from heat. stir occasionally to keep saucy
-cook pasta and brocoli in the same pot for one less dirty dish!
-Add everything together, plus sliced sun dried tomato, stir until evenly coated in sauce.
-Refrigerate before serving for cold, or let sit 10 minutes for warm.
YUM!

Number of Servings: 6

Recipe submitted by SparkPeople user ROCKSTARK8.

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