Title: Shotgun Hot and Sour Pasta
Categories: Pasta
Yield: 4 Servings

3	tb	Green onions; chopped
2	tb	Creamy peanut butter
2	tb	Reduced sodium soy sauce
1 1/2	tb	Wine vinegar
1	tb	Dry sherry or white wine
1	tb	Fresh ginger; chopped
1	ts	Sesame oil
1	ts	Dry mustard
1/8	ts	To 1/4 tsp black pepper
1/8	ts	To 1/4 tsp cayenne pepper
1/2	lb	Fusilli pasta
1/2	lb	Broccoli; coarsely chopped, cooked (2.1/2 cups)
1	md	Red bell pepper; cooked and coarsely chopped

In blender or food processor combine onions, peanut butter, soy sauce, vinegar, sherry, ginger, oil, mustard, pepper and cayenne. Blend smooth. Cook pasta according to package directions. Before draining pasta, ladle out 1/2 cup water. Drain pasta; return to pot with the 1/2 cup water. Stir sauce into pasta. Cover to keep warm. In skillet cook and stir broccoli and bell pepper with a little water for 2 minutes to heat through. Drain vegetables and toss with sauced pasta. Per serving: 299 calories, 50 g carbohydrates, 12g protein, 6 g fat, 0mg cholesterol, 351 mg sodium.

Source: Georgia Peanut Commission

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