Ingredients
- 16 ounces Dreamfields Penne Rigate [1] (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
- Cook pasta according to package directions.
- Meanwhile, heat oil in 12-inch skillet over medium heat. Cook mint, peppers and cilantro 3 minutes, stirring often.
- 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.
- 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
Fat: 10 grams
Fiber: 7 grams
Sodium: 378 miligrams
Protein: 12 grams
Source: Dreamfields