SEVEN OR LESS
Versatile peanut sauce can be used for dipping

By Renee Schettler
Washington Post

This rich, surprisingly complex peanut sauce takes less than five minutes to stir together and requires only the sorts of ingredients you're likely to have around the house anyway.

The sauce keeps well in the refrigerator and works terrifically as a disguise, er, dipping sauce for just about anything — raw vegetables cut into sticks, cooked chicken breasts, steamed vegetables, even sliced apples.

This Thai-inspired recipe is adapted from "The Vegetarian 5-Ingredient Gourmet" by Nava Atlas (Broadway, 2001). Add ground peanuts or minced green onion as a garnish, if desired.

Peanut-butter Pasta

• 12 to 16 ounces pasta (any short shape) or rice noodles
• 1/4 cup peanut butter
• 2 tablespoons warm water, or to taste
• 2 tablespoons maple syrup, or to taste
• 2 tablespoons teriyaki sauce, or to taste
• Pinch ground ginger

Slivered sauteed vegetables, such as broccoli florets, asparagus, thinly sliced carrots, bell peppers, scallions or red onions.

Cook the pasta according to package directions.

Meanwhile, in a bowl, whisk together the peanut butter and warm water. Add the maple syrup, teriyaki and ginger and whisk to combine. Taste and adjust the amount of maple syrup and/or teriyaki sauce accordingly. If a thinner sauce is desired, add more warm water, 1 tablespoon at a time, until the desired consistency is achieved.

Drain the pasta and return to the pot. Add the peanut sauce and toss to coat. If desired, add the sauteed vegetables and toss again. Serve warm or at room temperature.

Serves 4.

Per serving (using pasta): 419 calories, 16 g protein, 53 g carbohydrates, 17 g fat, 0 mg cholesterol, 3 g saturated fat, 269 mg sodium, 3 g dietary fiber