Recipes

Vegetable Rotini with Ginger Peanut Sauce
(Serves 6)

8 ounces rotini
1 to 2 tablespoons chopped fresh ginger root
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon sherry
1-1/2 tablespoons vinegar
1 teaspoon sesame oil
1 teaspoon Dijon mustard
1 cup steamed carrots
1 cup steamed broccoli
3 scallions, finely chopped

Boil the rotini until tender.  Drain, saving 1/2 cup of the water. 

In a blender, whir the 1/2-cup pasta water and the ginger, peanut butter, soy sauce, sherry, vinegar, sesame oil, and mustard. Toss pasta with sauce. Top with carrots, broccoli, and chopped scallions.

Recipe from The Vegetarian No-Cholesterol Barbecue Cookbook, by Kate Schumann and Virginia Messina, M.P.H., R.D.

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