Pasta with Lime Peanut Sauce


  • 3/4 pound whole wheat Spaghetti pasta
  • 2 cups broccoli florets
  • 2 cups snow peas trimmed
  • 2 cups sugar snap peas trimmed
  • 1/3 cup unsalted peanuts
  • 1/3 cup natural creamy peanut butter
  • 1/4 cup low sodium soy sauce
  • 1/4 cup water
  • 2 tablespoons rice vinegar
  • 2 tablespoons lime juice
  • 1 cup sliced green onions
  • 1 piece ginger finely grated, 3/4-inch
  • 2 tablespoons brown sugar
  • 1/4 teaspoon crushed red pepper flakes


  • Cook pasta according to package directions; drain and rinse with cold water.
  • Meanwhile, steam broccoli florets for 3 minutes; add snow peas and sugar snap peas and steam for 2 minutes more; drain and set aside.
  • Toast the peanuts in a dry pan over medium heat until they become fragrant, about 3 minutes; set aside to cool.
  • Prepare peanut sauce: In a blender or food processor, puree peanut butter and remaining ingredients (soy sauce through crushed red pepper flakes) until smooth.
  • Just before serving, toss the pasta with 1/2 cup of the peanut sauce and arrange in serving bowls; top each with some of the vegetables and drizzle with remaining sauce. Coarsely chop the peanuts and sprinkle them on top.


SERVING SUGGESTION: Serve sliced cucumber and sesame breadsticks on the side. VEGETARIAN: No changes necessary. KOSHER: No changes necessary. GLUTEN FREE: Make sure soy sauce and vinegar are gluten free. Use gluten free pasta. NUTRITION: Per Serving: 389 Calories; 12g Fat; 17g Protein; 59g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 486mg Sodium. Exchanges: 3 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates. Points: 10
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