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Recipe: Asian - Style Pasta
Similar Categories: Asian, Style, Pasta
Serving Size : 4
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons smooth peanut butter
1 tablespoon honey
3 garlic cloves -- minced
2 tablespoons minced fresh ginger
2 eggplants -- (1 pound each), peeled and cut into
1/2-inch chunks
8 ounces snow peas -- strings removed, halved diagonally
2 red bell peppers -- ribs and seeds removed, cut
into 1/2-inch-wide strips
8 ounces pappardelle -- (broad noodles with curly edges)
SERVES 4; PREP TIME: 20 MINUTES; TOTAL TIME: 40 MINUTES
Look for firm eggplants that are not too large - they will be sweeter and
have fewer seeds. For a spicier sauce, add up to one teaspoon crushed red
pepper.
1. In large bowl, whisk together soy sauce, vinegar, peanut butter, honey,
garlic, and ginger; set aside.
2. Place eggplants in a steaming basket set over a pan of simmering water;
cover, and cook until almost tender, turning eggplant occasionally, about
15 minutes (add more water as needed). Add snow peas and bell peppers; cook
until crisp-tender and eggplant is tender, about 5 minutes. Remove basket
from pan.
3. Meanwhile, In large pot of boiling salted water, cook pasta until al
dente according to package instructions. Drain; add pasta and steamed
vegetables to bowl with reserved soy-sauce mixture. Toss to combine. Serve
warm or at room temperature.
DIFFERENT NOODLES: As an alternative to the pappardelle, you can break
eight ounces of lasagna into large pieces.
per serving: 369 calories; 5.4 grams fat; 14.1 grams protein; 68.9 grams
carbohydrates; 6.8 grams fiber
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons smooth peanut butter
1 tablespoon honey
3 garlic cloves -- minced
2 tablespoons minced fresh ginger
2 eggplants -- (1 pound each), peeled and cut into
1/2-inch chunks
8 ounces snow peas -- strings removed, halved diagonally
2 red bell peppers -- ribs and seeds removed, cut
into 1/2-inch-wide strips
8 ounces pappardelle -- (broad noodles with curly edges)
SERVES 4; PREP TIME: 20 MINUTES; TOTAL TIME: 40 MINUTES
Look for firm eggplants that are not too large - they will be sweeter and
have fewer seeds. For a spicier sauce, add up to one teaspoon crushed red
pepper.
1. In large bowl, whisk together soy sauce, vinegar, peanut butter, honey,
garlic, and ginger; set aside.
2. Place eggplants in a steaming basket set over a pan of simmering water;
cover, and cook until almost tender, turning eggplant occasionally, about
15 minutes (add more water as needed). Add snow peas and bell peppers; cook
until crisp-tender and eggplant is tender, about 5 minutes. Remove basket
from pan.
3. Meanwhile, In large pot of boiling salted water, cook pasta until al
dente according to package instructions. Drain; add pasta and steamed
vegetables to bowl with reserved soy-sauce mixture. Toss to combine. Serve
warm or at room temperature.
DIFFERENT NOODLES: As an alternative to the pappardelle, you can break
eight ounces of lasagna into large pieces.
per serving: 369 calories; 5.4 grams fat; 14.1 grams protein; 68.9 grams
carbohydrates; 6.8 grams fiber
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