- 2
- 20 mins
- 20 mins
0/5
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Ingredients
- 3 tbsp smooth peanut butter
- 4 tsp rice vinegar
- 1 tbsp sodium-reduced soy sauce
- 2 tsp sesame oil
- 1/3 cup hot water
- 2 cups cooked linguini or other long pasta
- 1 cup frozen peas, cooked and cooled
- 2 green onions, thinly sliced
- 1 cup grated zucchini (peel-on)
- 1 cup matchstick-cut carrots
- 2 tbsp roasted salted peanuts, chopped
Preparation
Step 1
In a large bowl, whisk together peanut, butter, vinegar, soy sauce and sesame oil; gradually whisk in hot water until smooth. Add pasta, peas, green onions, zucchini and carrots; toss to coat. Make-ahead: refrigerate in airtight container for up to 6 hours; stir in hot, 1/2 tsp at a time, until sauce reaches desired consistency. Sprinkle with peanuts.