Peanut Sauce over Vegetables and Pasta
Prep and Cook Time 20 minutes
Makes 6 servings
|1||package (16 ounces) frozen Oriental vegetable mixture (broccoli, red pepper and mushroom combination)|
|2/3||cup fat-free (skim) milk|
|1/3||cup reduced-fat peanut butter|
|1/4||cup reduced-sodium soy sauce|
|2||tablespoons fresh lime juice|
|1/2||teaspoon minced peeled fresh ginger|
|1/4||teaspoon curry powder|
|1/4||teaspoon red pepper flakes|
|6||cups cooked small pasta shells|
|3||green onions, thinly sliced|
- Cook frozen vegetables according to package directions; drain well. Set aside.
- Combine milk and peanut butter in medium saucepan over medium heat, blending well with fork. Add soy sauce, lime juice, ginger, curry powder and red pepper flakes; stir to blend. Remove from heat and cool.
- Add peanut sauce to vegetables. Spoon mixture over cooked pasta and top with green onions.
Add color with a fresh green salad or a cucumber and tomato medley. Sliced cantaloupe would be nice.
|Total Fat||6 g|
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