Marco Polo Noodles
Accompany this delightful pasta with wedges of fresh-from-the-garden tomatoes. For dessert, have raspberry sorbet with fresh raspberries. Found on the Web and posted by request.
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INGREDIENTS
Nutrition- 4
- 1
- 2
- 3
- 4
- 1⁄4
- 3tablespoons smooth peanut butter
- 3tablespoons dry sherry
- 2tablespoons honey
- 1
- 8ounces fresh spinach pasta
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DIRECTIONS
- Place spinach, bean sprouts, carrots, scallions and snow peas in serving bowl; set aside.
- In a small saucepan, combine soy sauce, peanut butter, sherry and honey, and heat gently, stirring often, until hot and bubbly.
- Add tofu and toss gently with rubber spatula to coat with sauce.
- Remove from heat and cover to keep warm.
- Meanwhile, in large pot of boiling water, cook pasta according to package directions.
- Drain pasta in a colander and add to vegetables in serving bowl.
- Pour tofu and peanut sauce on top and toss to combine.
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