Recipe - Spicy Szechwan Pasta

One half pound Pasta of your choice
2 tablespoon Hot chili oil
2 cup Mung bean sprouts
One half cup Water chestnuts; chopped
1 Hot chili pepper; chopped
1/8 cup Natural peanut butter
1/8 cup Tahini; (sesame seed paste)
One fourth cup Warm water
3 tablespoon Soy sauce or Braggs
2 tablespoon Balsamic; or rice vinegar
1 tablespoon Dark toasted sesame oil
2 tablespoon Fresh cilantro; chopped
2 tablespoon Fresh parsley; chopped
2 tablespoon Fresh mint; chopped
1 teaspoon Cayenne pepper
1 Cucumber; peeled and cut or sliced up
One fourth cup Scallions or Spanish sweet
onions; chopped

Cook the pasta in salted water and drain . Rinse immediately with cold
water, being sure not to overcook your pasta. If you are using an unusual
type of pasta, follow the manufacturer's directions. Mix together the nut
butters, warm water, soy sauce, vinegar and oils. Toss the noodles with the
raw vegetables and nut sauce. Serve with a garnish of fresh mint, parsley,
basil, or cilantro. Served as a cold pasta salad over romaine hearts.
Serves 46.

Foods for Life Essential Guidebook Protect Your Heart with Body, Mind and
Spirit Foods By Wendy Rae Zaritsky

http://www.heall.com/Books/FFLRecipes.html

Per serving (excluding unknown items): 148 Calories; 2g Fat (8% calories
from fat); 11g Protein; 30g Carbohydrate; 0mg Cholesterol; 32mg Sodium

Recipe by: Foods for Life Essential Guidebook Zaritsky

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