Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. uncooked Hy-Vee whole wheat rotini | ||
| 1 (16 ounce) package Hy-Vee frozen stir-fry vegetables | ||
| ½ c. Hy-Vee creamy peanut butter | ||
| 1 c. water | ||
| 3 tbsp. reduced-sodium soy sauce | ||
| 1 tbsp. packed Hy-Vee brown sugar | ||
| ¼ tsp. ground ginger | ||
| ¼ tsp. cayenne pepper | ||
| garlic powder | ||
| sliced green onions, chopped fresh cilantro and chopped Hy-Vee lightly salted dry roasted peanuts, for garnish |
Directions
- Prepare pasta according to package directions. Add frozen vegetables during the last 6 minutes of cooking. Drain well. Return to pot.
- Meanwhile, to prepare the peanut sauce, whisk peanut butter and water together in a medium bowl. Stir in soy sauce, brown sugar, ginger, cayenne pepper and garlic powder.
- Pour peanut sauce over drained pasta and vegetables. Simmer 2 minutes or until sauce is thickened. Garnish with green onions, cilantro and peanuts.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 0mg
- Sodium: 390mg
- Total Carbohydrates: 32g
- Protein: 9g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 15%
0%
Iron 8%
0%
Calcium 4%