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Aromatic Noodles with Lime-Peanut Sauce

Serves: 6

Preparation Time: 20 minutes

Cook Time: 20 - 25 minutes

Description[]

Tender-crisp green vegetables paired with pasta and a spicy peanut sauce? Yes, please! Fresh broccoli crowns, snow peas and edamame are lightly steamed and paired with spaghetti and a delicious, zesty sauce that will excite even the most refined palate. Typical Asian ingredients of soy sauce, ginger, rice vinegar and scallions are blended with natural peanut butter to produce a smooth, supremely creamy sauce. You can make this as spicy as you want by adding more (or less) crushed red pepper flakes. It can also be made gluten-free by substituting the spaghetti for your favorite GF pasta and by using GF reduced sodium tamari. If you do not have a steamer basket, you can steam your vegetables in the microwave.

Ingredients[]

  • 12 oz. spinach linguine or whole-wheat spaghetti
  • 2 cups (around 9 oz.) broccoli florets
  • 2 cups (around 6 oz.) snow peas, trimmed
  • 2 cups (around 6 oz.) shelled edamame
  • 1/2 cup unsalted peanuts
  • 1/2 cup Smuckers Natural creamy peanut butter
  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup water
  • 2 tbsp. rice vinegar
  • 2 tbsp. fresh lime juice
  • 1 scallion (white and green parts), cut in pieces
  • 3/4" piece fresh ginger, peeled and finely grated
  • 2 tbsp. firmly packed brown sugar
  • 1/4 tsp. crushed red pepper flakes (or more, to taste)

Directions[]

Cook the pasta according to the package directions. 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 minutes. Add the snow peas and edamame and steam for 2 minutes more, until the vegetables are crisp-tender.

Toast the peanuts in a dry skillet over medium-high heat, until fragrant, around 3 - 5 minutes, stirring frequently. Set aside to cool.

Make the sauce by puréeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, brown sugar and crushed red pepper flakes in a blender or food processor until smooth.

Right before serving, toss the pasta with 3/4 cup of the sauce. Divide between 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, then sprinkle them on top, and serve.

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