| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1/2 | lb | Linguine |
| 1 | c | Red bell pepper; chopped |
| 1 | c | Yellow squash wedges |
| 1 1/2 | c | Snow peas |
| 1 | c | Zucchini strips |
| 1/3 | c | Scallion; chopped, (red onion would be good, too) |
| 3 | Garlic cloves; minced | |
| 1 | tb | Ginger; minced |
| 1/3 | c | Tahini; (or peanut butter) |
| 1/3 | c | Water |
| 1/4 | c | Soy sauce; (I use lite tamari) |
| 3 | tb | Sherry vinegar; (rice vinegar or other mild wine vinegar would work, I think) |
| 1 | ts | Brown sugar |
INSTRUCTIONS
Cut yellow squash in six lengthwise pieces, and then across to form thin wedges. Cut snow peas in half lengthwise, then cut six lengthwise strips. Cut scallions into pieces roughly the same size as the snow peas. Mince the garlic and ginger. Combine all the chopped and minced ingredients in a bowl. Stir in tahini, water, soy sauce, vinegar, and sugar to make a sauce. Drain linguini that's been cooked al dente. (The original recipe says to cool it, but unless you put some oil on it, it'll get gummy; I think I'd put the tahini mixed with the water on the linguini and let it cool, since nut butters should have sufficient oils). Combine everything and serve. 104 calories; 3.2 fat grams; 279 milligrams of sodium in a 3/4 C serving. >From New York Times, early 1980s. Posted to TNT Recipes Digest, Vol 01, Nr 942 by Melissa Tarleton <meltimnick@mindspring.com> on Jan 16, 1998
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