Recipe - Pasta Primavera Salad With Peanut Sauce

One fourth cup Raisins
2 tablespoon Creamy peanut butter
2 tablespoon Chutney
One half cup Sliced green onions
One half cup Red bell pepper; in strips
One half cup Green bell pepper; in strips
One half cup Pea pods
One fourth cup Sliced zucchini
One fourth cup Sliced yellow squash
1 Garlic clove; minced
2 cup Cooked spaghetti; hot
1 ds Crushed red pepper

In small cup, combine raisins and One fourth cup warms water; set aside.

In 1 quart microwaveable casserole, combine peanut butter and chutney.
Cover and microwave on high (100%) for 1 minute. Add scallions, bell
pepper, peapods, zucchini, summer squash, and garlic and stir to combine.
Cover and microwave on medium (50%) for at least 3 minutes (depending on
how crunchy you like your veggies), stirring once halfway through cooking.

Drain raisins, reserving liquid. Add raisins, spaghetti, and red pepper to
peanut butter mixture and toss to coat. Cover and microwave on medium for 1
minute. If peanut butter mixture is very thick, add some of reserved liquid
from raisins.

NOTES : W.W. suggests serving as a main dish, hot. I prefer it as a salad
at room temperature. As a salad it serves at least 4.

Recipe by: Weight Watcher's Simply Light

Posted to TNT Recipes Digest, Vol 01, Nr 940 by Betsy Burtis
ebburtis@ix.netcom.com on Jan 15, 98