Peanut Sauce over Vegetables and Pasta

Peanut Sauce over Vegetables and Pasta

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


  1. Cook frozen vegetables according to package directions; drain well. Set aside.
  2. 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.
  3. Add peanut sauce to vegetables. Spoon mixture over cooked pasta and top with green onions.

Serving Suggestions

Add color with a fresh green salad or a cucumber and tomato medley. Sliced cantaloupe would be nice.

Nutritional Information

Calories 265
Total Fat 6 g
Cholesterol <1 mg
Carbohydrate 43 g
Fiber 4 g
Protein 12 g
Sodium 57 mg

Dietary Exchange

Starch 2
Vegetable 2
Meat 1/2
Fat 1

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