Ingredients
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8 ounce dried linguine or vermicelli pasta
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1 16 ounce package frozen vegetable blend
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⅔ cup creamy peanut butter
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½ cup light coconut milk
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2 tablespoon reduced-sodium soy sauce
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2 tablespoon grated fresh ginger
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2 tablespoon fresh lime juice
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3 cloves, minced garlic
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Crushed red pepper
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Small fresh mint leaves
Directions
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Cook pasta according to package directions, adding frozen vegetables the last 3 minutes of cooking time. Drain; return to pan.
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Meanwhile, in a medium bowl whisk together the peanut butter, coconut milk, soy sauce, ginger, lime juice, and garlic until smooth. Pour over drained pasta mixture, tossing to coat. Heat through over medium heat. Top with crushed red pepper and mint leaves.
Nutrition Facts (per serving)
| 565 | Calories |
| 25g | Fat |
| 70g | Carbs |
| 23g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 565 | |
| % Daily Value * | |
| Total Fat 25g | 32% |
| Saturated Fat 6g | 30% |
| Sodium 534mg | 23% |
| Total Carbohydrate 70g | 25% |
| Total Sugars 7g | |
| Protein 23g | 46% |
| Vitamin C 14.3mg | 16% |
| Calcium 61mg | 5% |
| Iron 4mg | 22% |
| Potassium 668mg | 14% |
| Folate, total 200.5mcg | |
| Vitamin B-6 0.4mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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