In the past 24 hours…
Gina and I have decided to dissolve our podcast.
I’ve felt better than I have in 2+ weeks (thank you, man cold and some other GI-related torture).
College basketball has kicked off.
Our fridge is barren and we opted for carry-out Chinese tonight.
Basically, the weekend is kicking off swimmingly! In fact, while Mark took the girls to swim team tonight, I left work and headed straight for a nature trail walk followed by a bath. It was GLORIOUS! I got out of the bath and donned my pink, fluffy, over-sized robe before heating a knock on our back door. It was one of our regular babysitters who showed up a week early. OOPS.
I politely told her she was a week early (confirming my text message was crystal clear) and proceeded to the couch with my kindle. Carrie Soto is Back, halfway through, is a book I’m devouring. I love tennis and this book is feeding my soul.
We opted for dinner out because we ate nearly all of our leftovers last night. Hence, the barren fridge. It was nachos, pizza, and brussels sprouts last night and you know what? I had some happy campers. I sent our nanny home with homemade pesto this week after our basil plants were plucked clean for the year, and her husband was sending me messages about how “lucky” my husband and family are with all of my homemade cooking.
“Ask your wife, my crew would love nothing more than for me to shelve cooking all together.” He confirmed that she confirmed this fact.
Y’all I can’t win. Or more accurately, my wins are far and few between. This one, though, was a recommendation from Gina and it was a BIG hit with my crew. We’re peanut butter lovers and there was no shortage of peanutty goodness in this one!
Peanutty Noodles with Veggies
Rich, peanutty noodle dish that's loaded with fun textured and colored vegetables. This vegetarian meal is packed with flavor and fun that the whole family will enjoy!
Ingredients
- 1 lb uncooked linguine
- 4 carrots, sliced into ribbons
- 1 Tbsp olive oil, divided
- 1 Tbsp grated peeled fresh ginger
- 3 garlic cloves, minced
- 1/2 cup low-sodium vegetable broth
- 1⁄2 cup peanut butter
- 1/4 cup low sodium soy sauce
- 3 Tbsp rice vinegar
- 1 tsp chili garlic sauce
- 2 red, orange, or yellow bell pepper, sliced
- 1 lb snow peas, trimmed
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped peanuts
Instructions
- Bring a large pot of water to a rolling boil over high heat. Add pasta and cook until al dente, according to package directions. Drain and keep hot.
- Meanwhile, heat half the oil in a small sauce pan over medium-high heat. Once hot, add the ginger and garlic; stir until fragrant, about 30 seconds. Add the broth, peanut butter, soy sauce, vinegar, and garlic sauce; mix until bubbly, hot, and well-combined. Remove from heat.
- Heat remaining oil in a large, deep skillet over medium-high heat. Once hot, add the bell peppers and sauté for 3-4 minutes. Add the snow peas and carrot ribbons; cook for an additional 2-3 minutes.
- Add the cooked pasta and the sauce; toss to coat.
- Serve topped with cilantro and chopped peanuts.
Notes
Recipe slightly adapted from Cooking Light
Nutrition Information:
Yield: 7 Serving Size: scant 2 cupsAmount Per Serving: Calories: 419Total Fat: 13.2gCholesterol: 0mgSodium: 510mgCarbohydrates: 62.9gFiber: 6.3gSugar: 5.1gProtein: 14.9g
Crazy for peanut butter? Check out some other nut butter recipes!
- Peanut Sauce Rice Noodles with Tofu and Veggies
- No Bake Chocolate Oatmeal Bars
- Vegan Peanut Butter Pie
- No-Bake Peanut Butter Granola Cups
- Tofu “Stir Fry” with Peanut Sauce
Be well,
