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Preparation Time: 20 minutes
Cook Time: 20 - 25 minutes
Tender-crisp green vegetables paired with pasta and a spicy peanut sauce? Yes, please! Fresh broccoli crowns, snow peas and edamame are lightly steamed and paired with spaghetti and a delicious, zesty sauce that will excite even the most refined palate. Typical Asian ingredients of soy sauce, ginger, rice vinegar and scallions are blended with natural peanut butter to produce a smooth, supremely creamy sauce. You can make this as spicy as you want by adding more (or less) crushed red pepper flakes. It can also be made gluten-free by substituting the spaghetti for your favorite GF pasta and by using GF reduced sodium tamari. If you do not have a steamer basket, you can steam your vegetables in the microwave.
- 12 oz. spinach linguine or whole-wheat spaghetti
- 2 cups (around 9 oz.) broccoli florets
- 2 cups (around 6 oz.) snow peas, trimmed
- 2 cups (around 6 oz.) shelled edamame
- 1/2 cup unsalted peanuts
- 1/2 cup Smuckers Natural creamy peanut butter
- 1/4 cup reduced sodium soy sauce
- 1/4 cup water
- 2 tbsp. rice vinegar
- 2 tbsp. fresh lime juice
- 1 scallion (white and green parts), cut in pieces
- 3/4" piece fresh ginger, peeled and finely grated
- 2 tbsp. firmly packed brown sugar
- 1/4 tsp. crushed red pepper flakes (or more, to taste)
Cook the pasta according to the package directions. Drain and rinse under cold running water.
While the pasta is cooking, put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and edamame and steam for 2 minutes more, until the vegetables are crisp-tender.
Toast the peanuts in a dry skillet over medium-high heat, until fragrant, around 3 - 5 minutes, stirring frequently. Set aside to cool.
Make the sauce by puréeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, brown sugar and crushed red pepper flakes in a blender or food processor until smooth.
Right before serving, toss the pasta with 3/4 cup of the sauce. Divide between 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, then sprinkle them on top, and serve.