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Penne all'Oriental

Photo of Penne all'Oriental

Thai peppers are tiny, spicy and full of flavor. If you would like to bring down the heat a bit in this dish omit a portion of the peppers. If you like it spicy, two of these firecrackers are quite a kick.

Makes 6 servings.
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Ingredients

  • 16 ounces Dreamfields Penne Rigate (one box)
  • 3 tablespoons peanut oil
  • 2 tablespoons chopped fresh mint leaves
  • 2 small Thai peppers, minced
  • 1 tablespoon fresh cilantro leaves plus 1 tablespoon for garnish
  • 1/4 cup diced cucumber (1/3-inch dice)
  • 1/2 cup hearts of palm in brine, drained
  • 2 tablespoons unsalted chopped peanuts, divided
  • 1 teaspoon lemon zest
  • 3 tablespoons water
  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice

Directions

  1. Cook pasta according to package directions.
  2. Meanwhile, heat oil in 12-inch skillet over medium heat. Cook mint, peppers and cilantro 3 minutes, stirring often.
  3. Add cucumber, hearts of palm, 1 tablespoon chopped peanuts and lemon zest. Pour in water, soy sauce and lemon juice. Cover and cook 5 minutes.
  4. Drain pasta and add to pan. Toss well and cook 3 minutes longer over high heat. Top with garnish of cilantro and peanuts.

Nutritional Information (Per Serving)
Calories: 334
Protein: 12 g
Sodium: 378 mg
Cholesterol: 0 mg
Fat: 10 g
Dietary Fiber: 7 g

Source: Dreamfields Pasta

Author: Chef Antonio Cecconi

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