Cayenne Peanut Butter Pasta with Sundried Tomato and Broccoli

Ingredients

• 3 tbsp rice vinegarNutrition
• 2 tbsps soy sauceNutrition
• 1 tbsp cayenne pepperNutrition
• 10 cloves garlicNutrition
• 1 bunch broccoliNutrition
• 16 oz dry rotiniNutrition
• 1 cup sun-dried tomatoesNutrition
• 3 jalapeno peppersNutrition
• 8 oz chunky peanut butterNutrition

Directions

1. 1Mince garlic and finely chop peppers. Use more peppers to taste (I use 3 habanero peppers as well).
2. 2In a small pan, heat oil over medium heat and cook garlic and peppers for 3-5 minutes. Set aside.
3. 3In a small sauce pan, add 1/2 cup of water, rice vinegar, soy sauce and cayenne pepper to taste. Bring to boil.
4. 4Remove from heat and add peanut butter (about 1/2 jar). Stir until creamy. It will be a strange consistency as the peanut butter melts, but don't worry it will smooth out.
5. 5Stir in cooked garlic and peppers. Set aside.
6. 6Boil water for pasta in a large pot. Add pasta and broccoli, cut in spears. Cover. Drain when cooked and return to pot.
7. 7Add peanut butter sauce to pasta broccoli mix and sliced sun-dried tomatoes. Mix well.
8. 8Allow to cool for at least 10 minutes before serving. Also great served cold.

Nutrition per serving

Related recipes

• Cayenne Deviled Eggs

  62 kcal per serving

• Low Fat Shrimp Etouffee

  297 kcal per serving

• Lamb Koftas

  444 kcal per serving

• Silky Cauliflower Soup

  98 kcal per serving

• Spicy White Turkey Chili

  314 kcal per serving

• Tomato & Black Bean Soup

  126 kcal per serving