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Noodles With Lime Peanut Sauce

Great way to get some veggies.

Prep
Cook
Serves 6people
Ingredients
3/4
lb spinach linguine or whole-wheat spaghetti
2
cup (about 9 ounces) broccoli florets
2
cup (about 6 ounces) snow peas, trimmed
2
cup (about 6 ounces) sugar snap peas, trimmed
1/2
cup natural creamy peanut butter
1/4
cup low-sodium soy sauce
1/4
cup water
2
tbs rice vinegar
2
tbs fresh lime juice
1
scallion, cut into pieces
3/4
in fresh ginger, finely grated
2
tbs brown sugar
1/4
tsp red pepper flakes
1/2
cup shelled unsalted peanuts
Directions
1.
Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold 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 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.
2.
Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
3.
Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 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.

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