Spicy Peanut Chicken Pasta

I’m such a sucker for peanut sauce – there’s just something about it that’s irresistible to my taste buds. So you can imagine how much I loved this Asian pasta dish with a spicy peanut sauce. The variety of vegetables gives it vibrant color and makes you feel a little healthier eating this tasty dish.

Quick tip: you can add the chopped vegetables to the cooking pasta for about 5 minutes to slightly cook them while still leaving a bit of crunch. Mix in the sauce, top with chopped cilantro, and you have a delicious meal after my own heart.

Spicy Peanut Chicken Pasta

Ingredients:
1 red bell pepper, cut into thin strips
1 cup shredded or julienne carrots
1 cup shredded zucchini
1 head of broccoli, cut into small pieces
1 cup chopped or shredded cooked chicken breast (2-3 breasts)
8 oz cooked whole grain linguine

For the dressing:
5 Tbsp soy sauce
2 Tbsp water
3 Tbsp peanut butter
2 Tbsp sesame or canola oil
1 Tbsp rice vinegar
1 small piece of fresh ginger, peeled and cut into small pieces
1/2 Tbsp honey
1 clove garlic
1 tsp brown sugar
1/3 cup peanuts
Sriracha sauce (a few dashes – or more to your taste)

Cilantro for garnish

Directions:
Puree all of the dressing ingredients (except peanuts) in a food processor until smooth and creamy.  Add the peanuts last and process until just finely chopped.

Cook the pasta and add the vegetables into the water for the last 5 minutes to soften them a bit. Drain and return to the pot. Add the dressing and toss to coat. Add more sriracha if you want a spicier taste. Top individual servings with fresh cilantro and enjoy!

Source: Slightly adapted from Pinch of Yum

Fettuccini Alfredo with Zucchini Ribbons

For the month of June, my hubby and I are working to eat healthier than usual and include more fresh vegetables and meats. So lucky for you readers, there will be some good wholesome recipes coming your way! (and less cupcakes and cookies, so sorry in advance )

This recipe is a great option to get your fettuccini alfredo fix without the extra calories of a typical cream sauce. It still has awesome flavor and the zucchini ribbons are a nice fresh addition. The original recipe asked for fresh parsley, but due to the fact that I have lots of fresh basil in my garden, I quickly made that change. You could also throw in some other vegetables and turn it into a pasta primavera dish. Yum!

Fettuccini Alfredo with Zucchini Ribbons

Ingredients:
2 Tbsp olive oil
2 cloves garlic, minced
2 medium zucchini
12 ounces fettucini noodles
1 Tbsp all-purpose flour
1 cup milk
1/2 cup evaporated skim milk (not condensed milk)
1/2 tsp salt
3/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh basil (optional)

Directions:
Slice the ends off the zucchini and discard. Using a peeler, slice the zucchini lengthwise into thin slices.

Heat 1 Tablespoon of the oil in large non-stick skillet over medium heat. Add 1 clove of the garlic and cook for 30 seconds. Add the zucchini ribbons and cook until the zucchini is tender, stirring occasionally, for about 6 minutes. Transfer the zucchini to a bowl.

Cook the pasta al dente according to the directions on the package. Ladle out a half cup of the pasta water and set aside. Drain the pasta and return it to the pasta pot.

Meanwhile, make the sauce. Stir the flour into the low-fat milk until it is completely dissolved. Put the remaining Tablespoon of olive oil in the skillet and heat over medium-high heat. Add the remaining clove of garlic and cook for 30 seconds. Add the flour-milk mixture and cook until the mixture begins to boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes more. Add the evaporated milk, salt, and the cheese and cook, stirring, until the cheese is melted, about 1 minute. Season with additional salt and pepper to taste.

Add the sauce, the zucchini, and 3 Tablespoons of the basil to the pasta in the pot and toss to combine. Add a little of the reserved pasta water if needed to loosen.

To serve, place 2 cups of the pasta mixture on each plate and garnish with remaining basil.

Source: Slightly adapted from Food Network

Veggie Tales: Zucchini

This month’s veggie pick is zucchini – a recent favorite of mine. I remember the first time I tried it: I was in college and my parents gave me a rediculously huge zucchini. I didn’t know how to cook with it yet, so I made zucchini chocolate chip cookies. They were so moist and delicious – I’ll have to make them again and share the recipe with all of you. So yes, my first taste of zucchini was mixed with butter and chocolate, but that’s just the way I ease into some things!

Anyways, I haven’t revisited this tasty veggie too often, but have now rekindled my love for it. What a perfect time of year to do so, eh? It’s on sale practically every week so I’m a happy camper.

For this recipe, I wanted to keep it simple and flavorful, so a quick sautee with olive oil, garlic, and thyme did the trick. Sadly, I let it cook a little too long, so the inside was a little softer than desired, but it still tasted great! Here’s my hubby’s take:

“It wasn’t half bad. I would always see my mom cook with it and put in some of her meals, but was always scared of it. While the zucchini was cooked a little too much, which made it more mushy, it was still tasty. I know next time it will be a little crispier and I think that will improve it all the more! If I had to give a grade I would give it a solid B.”

Simple Zucchini Saute

Ingredients:
1 medium zucchini, sliced
1 Tbsp olive oil
1 clove garlic, minced
1/4 tsp dried thyme
Dash of salt and pepper

Directions:
Saute the sliced zucchini with olive oil in a medium pan on medium heat for 3-4 minutes. Add the garlic, thyme, salt, and pepper, and saute for another 3-4 minutes, or until it’s soft but not mushy. (very technical terms, I know) Serve warm and enjoy!

Source: A Beckster Original