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4 oz. uncooked spaghetti
4 oz. fresh snow pea pods, trimmed, cut diagonally into thirds
l/2 med red bell pepper, cut into thin lengthwise strips
l/2 lb. shelled deveined cooked med shrimp
l/2 cup purchased thai peanut sauce
Cook spaghetti as directed on pkg. Drain; rinse with cold water to cool. Meanwhile in large bowl combine pea pods, bell pepper, shrimp and peanut sauce. Add cooked spaghetti; toss gently to mix.
You can be flexible with the veggies in this noodle bowl. Sliced carrots can be added or used instead of the peas or pepper. Shredded cabbage would also work well. This recipe can vbe made up to two hrs ahead. The pasta absorbs the sauce as it sits, so taste the dish before serving. You may want to add a bit more sauce.
Pillsbury Magazine

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