Pasta with Spiralized Zucchini and Carrots and Peanut Sauce

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https://www.youtube.com/watch?v=iAiWRoq7K6c

If you follow me on Instagram, you've seen this dish recently! Here's what I've been throwing together several nights of the week.

Here are links to the 2 products I show in the video:

Pasta with Spiralized Zucchini and Carrots and Peanut Sauce

Single Serving

Serves 1

2 tablespoons peanut butter 1 tablespoon warm water (this is different from the video) ½ tablespoon soy sauce ½ tablespoon rice wine vinegar ½ tablespoon agave nectar or maple syrup 1 teaspoon canola oil (sesame is a great option too) 1 teaspoon Sriracha sauce (optional) 1 cup pasta (spaghetti, thin spaghetti, fettuccine works best), cooked 1 cup julienned or spiralized zucchini ½ cup julienned or shredded carrots

  1. In a small bowl or jar with high sides, mix together the water, peanut butter, soy sauce, vinegar, agave nectar, oil and Sriracha (if using). It doesn't have to be perfectly blended.
  2. Heat a small saucepan over medium heat.
  3. Add the sauce and the pasta. Stir for about 2 minutes, until the pasta is warmed through.
  4. Mix in the zucchini and carrots and stir for 30 seconds, just long enough to warm the vegetables slightly, not long enough to cook them. You want them to retain their crunch.

Multiple Servings

Serves 4

1/2 cup peanut butter 1/4 cup warm water 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 tablespoons agave nectar or maple syrup 2 teaspoons canola oil (sesame is a great option too) 2 teaspoons Sriracha sauce (optional) 4 cups pasta (spaghetti, thin spaghetti, fettuccine works best), cooked 4 cups julienned or spiralized zucchini 2 cups julienned or shredded carrots

  1. In a medium bowl or jar with high sides, mix together the water, peanut butter, soy sauce, vinegar, agave nectar, oil and Sriracha (if using). It doesn't have to be perfectly blended.
  2. Heat a medium saucepan over medium heat.
  3. Add the sauce and the pasta. Stir for about 3 minutes, until the pasta is warmed through.
  4. Mix in the zucchini and carrots and stir for 1 minute, just long enough to warm the vegetables slightly, not long enough to cook them. You want them to retain their crunch.