Tuesday, May 18, 2010

Peanut Butter Pasta

That's right - Peanut Butter! Our family LOVES this dish, my three year old can never get enough! Try this for dinner tonight! (And let me know what you think)


Coarse Salt
½ lb. Whole Wheat Fusilli noodles (I love Barilla)
2 heads of Brocoli
3 T Canola Oil
½ tsp. red pepper flakes
¼ C rice vinegar (maybe little less)
2 T All Natural Smooth Peanut Butter
3 T low sodium Soy Sauce
1 bunch scallions, thinly sliced crosswise
½ C Roasted Peanuts

1. Cook pasta
2. Trim and chop broccoli to bite size pieces. Using a vegetable peeler, peel outer layers of stalk, thinly slice crosswise.
3. Heat 1 Tbl of oil in LARGE skillet. Add pepper flakes, broccoli and ¾ C water, cover and cook until it is tender. 6-8 minutes. Uncover and cook until liquid is evaporated, 2-4 min.
4. In bowl whisk 1-2 Tbl. of oil, vinegar, Peanut Butter, and soy sauce. Add pasta, broccoli, sauce, scallions, and peanuts - toss to combine. Serve immediately.
 -NOTE: You may want to add peanuts individually. They may get soggy in the leftovers.

Note: You can add canned chicken or diced cooked chicken breast for some more protein. Serve this warm or cold - which makes it a great lunchbox idea!

Variation: Have you tried Soba Noodles? They are double the protien of rice and full of fiber. (read more HERE) This would be a great dish to try them on! Just use instead of pasta. Get them in the asian or health section of your grocery store! YUM!
Pin It

1 comment:

  1. How do you think this recipe would work with slivered almonds and almond butter? Dianna's got a peanut allergy.



Related Posts Plugin for WordPress, Blogger...