Peanut Butter Pasta

     Adapted from “Vegetarian 5-Ingredient Gourmet” by Nava Atlas (Broadway, 2001).

     

     20 MINUTES

     

     20 minutes to make

     

     12 to 16 ounces pasta (any short, fun shape) or rice noodles

     

     1/4 cup peanut butter

     

     2 tablespoons warm water, or to taste

     

     2 tablespoons maple syrup, or to taste

     

     2 tablespoons teriyaki sauce, or to taste

     

     Pinch ground ginger

     

     Slivered sauteed vegetables, such as broccoli florets, asparagus, thinly sliced carrots, bell peppers, scallions or red onions (optional)

     

     Crushed peanuts and/or thinly sliced scallions (optional)

     

     Cook the pasta according to package directions. Meanwhile, in a bowl, whisk together the peanut butter and warm water. A maple syrup, teriyaki and ginger and whisk to combine. Taste and adjust the amount of maple syrup and/or teriyaki sauce accordingly.

     

     If a thinner sauce is desired, add more warm water, 1 tablespoon at a time, until the desired consistency is achieved. Drain the pasta and return to the pot. Add the peanut sauce and toss to coat.

     

     If desired, add the sauteed vegetables and toss again and/or sprinkle with peanuts and, for the adults, scallions. Serve warm or at room temperature.

     

     Makes 4 servings.

     

     Per serving (using pasta): 419 calories; 17 g fat (3 g saturated fat; 36 percent calories from fat); 53 g carbohydrates; 0 mg cholesterol; 269 mg sodium; 16 g protein; 3 g fiber.