Cayenne Peanut Butter Pasta with Sundried Tomato and Broccoli
A spicy pasta dish that can be served either hot or cold. The combined flavor of peanut, garlic and hot pepper is unusual and satisfying.
||Mince garlic and finely chop peppers. Use more peppers to taste (I use 3 habanero peppers as well).
||In a small pan, heat oil over medium heat and cook garlic and peppers for 3-5 minutes. Set aside.
||In a small sauce pan, add 1/2 cup of water, rice vinegar, soy sauce and cayenne pepper to taste. Bring to boil.
||Remove from heat and add peanut butter (about 1/2 jar). Stir until creamy. It will be a strange consistency as the peanut butter melts, but don't worry it will smooth out.
||Stir in cooked garlic and peppers. Set aside.
||Boil water for pasta in a large pot. Add pasta and broccoli, cut in spears. Cover. Drain when cooked and return to pot.
||Add peanut butter sauce to pasta broccoli mix and sliced sun-dried tomatoes. Mix well.
||Allow to cool for at least 10 minutes before serving. Also great served cold.
There are 476 calories in 1 serving of Cayenne Peanut Butter Pasta with Sundried Tomato and Broccoli.
Calorie split: 30% fat, 55% carbs, 16% protein.
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