Peanut Sauced Veggies and Noodles

3 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Start to Finish: 20 mins
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Peanut Sauced Veggies and Noodles
Ingredients
8
ounces dried linguine or vermicelli pasta
1
16 ounce package frozen vegetable blend
2/3
cup creamy peanut butter
1/2
cup light coconut milk
2
tablespoons reduced-sodium soy sauce
2
tablespoons grated fresh ginger
2
tablespoons fresh lime juice
3
cloves, minced garlic
 
Crushed red pepper
 
Small fresh mint leaves
Directions
  1. Cook pasta according to package directions, adding frozen vegetables the last 3 minutes of cooking time. Drain; return to pan.
  2. Meanwhile, in a medium bowl whisk together the peanut butter, coconut milk, soy sauce, ginger, lime juice, and garlic until smooth. Pour over drained pasta mixture, tossing to coat. Heat through over medium heat. Top with crushed red pepper and mint leaves.
Nutrition Facts (Peanut Sauced Veggies and Noodles)
    Per serving:
  • 565 kcal cal.,
  • 25 g fat
  • (6 g sat. fat,
  • 7 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 0 mg chol.,
  • 534 mg sodium,
  • 70 g carb.,
  • 9 g fiber,
  • 7 g sugar,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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