Recipe: Pasta with Peanut Sauce (with yellow squash, peppers and green onion)

PASTA WITH PEANUT SAUCE

8 oz spaghetti, uncooked
12 green onions
3 yellow squash
1 red bell pepper
FOR THE PEANUT SAUCE:
1 tablespoon dark sesame oil
1 tablespoon minced garlic
1/4 cup creamy peanut butter
1/4 cup reduced-sodium soy sauce
3 tablespoons lime juice
1 tablespoon sugar
1 teaspoon dried crushed red pepper

Cook spaghetti according to package directions, omitting salt and fat; drain and keep warm.

Cut white portion of onions into 2-inch pieces; reserve green tops for another use. Cut squash in half lengthwise, and cut halves into slices. Remove and discard seeds from bell pepper, and cut pepper into thin strips.

Cook vegetables in a saucepan in boiling water to cover 3-minutes; drain vegetables and set aside.

Pour oil into large skillet; place over medium heat until hot. Add garlic and cook, stirring constantly, 1 minute. Add peanut butter, stirring until smooth. Stir in soy sauce, lime juice, sugar and crushed red pepper.

Add vegetables to skillet, and toss gently to coat; remove vegetables from skillet with a slotted spoon; set aside.

Add spaghetti to peanut sauce in skillet, tossing to coat; transfer to a serving plate, and top with vegetables. Serve immediately.

Makes 4 servings