Warm Courgette Pasta Salad / Peanut Ginger Dressing
Total time: 30 minutes
Everyone looks for new, interesting ways to use the summer abundance of zucchini. With the red peppers, it makes a colorful, warm, summer salad, especially good with the slightly hot/spicy Peanut Ginger Dressing.
Ingredients:
- 1 zucchini (courgette), about 8" long, (20cm), 300gr, 10.5oz
- 2 cloves garlic, 6gr, .2oz
- 1 red onion, 100gr, 3.5oz
- 1/2 red pepper, 80gr, 2.8oz
- 1 tsp olive oil, 4.5gr, .16oz
- 1 tsp sesame or walnut oil, 4.5gr, .16oz
- 1 tsp soy sauce, 5.3gr, .19oz
- 1 cup pasta, penne, rigatoni, 90gr, 3.2oz
- Peanut Ginger Dressing
- 4 tsp peanut butter, creamy, 22gr, .77oz
- 4 tsp Dijon-style mustard, 20gr, .7oz
- 2 tsp soy sauce, 10.6gr, .37oz
- 2 tsp sesame or walnut oil, 9gr, .32oz
- 4 tsp olive oil, 18gr, .64oz
- 4 tsp white Balsamic vinegar, 5.3gr, .18oz
- 1/4 tsp powdered ginger, .45gr, .016oz
Instructions:
- Cook pasta according to package directions. When done drain.
- Slice onion, mince garlic.
- Slice the red pepper the long way then cut slices in half.
- Cut zucchini in half the long way, then into 1/4" (6cm) slices.
- Heat oils in large nonstick skillet over medium-high heat. Add onion, sauté 5 minutes.
- Add garlic, pepper and zucchini; turn heat to medium and sauté 8 - 10 minutes longer (or however long you want).
- When done to your liking add Dressing and pasta, toss to combine and serve.
- Peanut Ginger Dressing
- Combine peanut butter, mustard, ginger and soy sauce in small bowl.
- Whisk to combine completely.
- Add vinegar and oils, whisk well.
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Nutrition Information |
Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/