Aromatic Noodles with Lime-Peanut Sauce

I'll admit that I'm on an Asian-themed cooking spree right now. I guess it must be the rash of persistent, hot weather that's driving me to it. Or else I'm just still a total whore for Asian food. Whatever the reason, this unique dish is comprised of crisp, green vegetables accompanying a rich, spicy peanut sauce. You can always adjust how spicy the sauce is by adding more or less crushed red pepper flakes. It can also be made gluten-free by using your favorite GF spaghetti noodles and using GF reduced sodium tamari. This recipe is also extremely low in refined sugars. Enjoy on the hottest of days or have anytime you're in the mood for some quick, easy Asian food!

Aromatic Noodles with Lime Peanut Sauce (Recipe Adapted from Ellie Krieger)

¾ box (12 oz.) spinach linguine or whole-wheat spaghetti

2 cups (around 9 oz.) broccoli florets

2 cups (about 6 oz.) snow peas, trimmed

2 cups (about 6 oz.) edamame

½ cup unsalted peanuts

½ cup Smuckers Natural creamy peanut butter

¼ cup reduced sodium soy sauce

¼ cup water

2 tbsp. rice vinegar

2 tbsp. fresh lime juice

1 scallion (white and green parts), cut into pieces

¾" piece fresh ginger, peeled and finely grated

2 tbsp. firmly packed brown sugar

¼ tsp. crushed red pepper flakes (or more, to taste)

Cook the pasta according to the package directions. Drain and rinse under cold running water.

While the pasta is cooking, put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and edamame and steam for 2 minutes more, until all the vegetables are crisp-tender.

Toast the peanuts in a small dry skillet over medium-high heat until fragrant, 3 - 5 minutes, stirring frequently. Set aside to cool.

Make the sauce by puréeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, brown sugar and red pepper in a food processor or blender until smooth.

Right before serving, toss the pasta with ¾ cup of the peanut sauce. Divide between 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top, and serve.

Serves 6