My life is quite chaotic right now. It's hard to believe that school is almost out, sports are in full swing and the catering business is starting to kick into gear. I am a little overwhelmed, like a lot of women, that there's so much to do between now and the end of the school year. And we think summer will be better? Funny how the cycle works.... we look forward to summer so we can "sit-back" yet we can't wait to get the kids back in school so we can "sit-back". What does that mean, really? To me, this recipe just lets you "sit back". It takes about 15-20 minutes to prepare, no kidding. You can use whatever veggie you have left in your fridge and when you're done, you can sit. Take a deep breath. Exhale. And calmly, eat your quicker-than-a-flash meal. Then off to do homework.
Ingredients
1 pd spaghetti, cooked to package directions (save one cup pasta water)
2 carrots, peeled and diced
2 celery stalks, diced
2 green onions, including green parts, chopped
1/4 cup organic, creamy peanut butter
1/4 cup chopped cilantro
Salt and pepper to taste
Sriachi sauce (optional)
Drain pasta. Add all ingredients, through peanut butter. Add pasta water to mixture and toss well. Salt and pepper to taste. Plate into bowls and top with cilantro and a dollop of Sriachi sauce on the side and serve.
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