- 1/4 cup creamy peanut butter
- 1/4 cup tahini
- 2 Tablespoons low sodium soy sauce
- 2 Tablespoons honey
- 2 Tablespoons lime juice
- 1 Tablespoon hot chili oil such as Harissa, Chipotle, or Baklouti
- 2 teaspoons Roasted Japanese Sesame Oil
- 1/4 cup coconut milk (light or regular)
- 1/2 cup roasted peanuts, finely chopped
- 2 Tablespoons toasted sesame seeds (optional)
- 1 cup fresh basil, chopped
- 1/2 cup fresh cilantro, chopped
- 6 baby bell peppers, chopped or sliced
- 1 cup cherry tomatoes, halved
- 1 hot pepper (red or green), sliced
- 3 medium zucchini
- 1/2 lb. spaghetti or linguine
- In a medium size bowl, combine all the sauce ingredients: peanut butter, tahini, soy sauce, honey, lime juice, hot chili oil such as Chipotle, Baklouti, or Harissa Olive Oils, coconut milk and Roasted Japanese Sesame Oil. Whisk until very smooth.
- Spiralize the zucchini and place in a large bowl. To the zoodles add the sesame seeds, cilantro, baby bell peppers and cherry tomatoes, half the basil and half the cilantro. Toss the zoodles and veggies together. If zoodles are really long, use some kitchen shears and cut the zoodles right in the bowl to make tossing easier. There is no need to cook the zucchini noodles (zoodles).
- Cook the pasta until al dente. Drain thoroughly and then add to the zoodles and veggies. Pour the sauce over everything. The heat from the pasta will make coating all the ingredients easier.
- Serve on individual plates. For extra flavor, top each serving with the rest of the chopped basil and cilantro, and then the chopped peanuts.
- Enjoy. This is an easy main course. You won't even miss the meat.
- NOTE: Barbara's husband loves this!
- NOTE Inexpensive spiralizers are available at Marisolio's.