pasta - Vegetable Rotini with Ginger Peanut Sauce

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Vegetable Rotini with Ginger Peanut Sauce

 

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Serving Size : 6 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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8 ounces rotini

1 tablespoon chopped fresh ginger root -- (1 to 2)

2 tablespoons peanut butter

1 tablespoon soy sauce

1 tablespoon sherry

1 1/2 tablespoons vinegar

1 teaspoon sesame oil

1 teaspoon Dijon mustard

1 cup steamed carrots

1 cup steamed broccoli

3 scallions -- finely chopped

 

Boil the rotini until tender. Drain, saving 1/2 cup of the water.

 

In a blender, whir the 1/2-cup pasta water and the ginger, peanut butter, soy

sauce, sherry, vinegar, sesame oil, and mustard. Toss pasta with sauce. Top

with carrots, broccoli, and chopped scallions.

 

Recipe from The Vegetarian No-Cholesterol Barbecue Cookbook, by Kate Schumann

and Virginia Messina, M.P.H., R.D.

 

 

 

 

Source:

" http://www.pcrm.org/health/Recipes/recipe001002.html "

 

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Per Serving (excluding unknown items): 187 Calories; 4g Fat (20.1% calories from

fat); 7g Protein; 31g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 211mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0