|Servings||Prep Time||Cook Time|
|8||15 mins||10 mins|
|1.||Mince garlic and finely chop peppers. Use more peppers to taste (I use 3 habanero peppers as well).|
|2.||In a small pan, heat oil over medium heat and cook garlic and peppers for 3-5 minutes. Set aside.|
|3.||In a small sauce pan, add 1/2 cup of water, rice vinegar, soy sauce and cayenne pepper to taste. Bring to boil.|
|4.||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.|
|5.||Stir in cooked garlic and peppers. Set aside.|
|6.||Boil water for pasta in a large pot. Add pasta and broccoli, cut in spears. Cover. Drain when cooked and return to pot.|
|7.||Add peanut butter sauce to pasta broccoli mix and sliced sun-dried tomatoes. Mix well.|
|8.||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.
|Serving Size||1 serving|