This weekend if felt like summer announced “I’m coming”…  mornings are warmer --  the a/c is on when I drive to work, shade is good.  I’m hoping my basil will start growing.   But we are still getting some reprieve, as it’s actually raining right now with a bit of thunder and lightening (as opposed to last weekend’s dust storm).

If you can stand more pasta recipe’s, here a favorite for summer:

Peanut Noodles
The peanut sauce is multi-purpose – can be used w/ satay or as a dip too.  Adjust chili to tase

2- 3 (main dish)  or 6 (side) Servings

Noodles:
½ lb linguine or spaghetti (whole wheat is good)
2-4 cups of vegetables..  Pick 2-3:
    Bean sprouts
    Cucumber
    Snow peas
    Broccoli (cook for a couple of minutes with pasta)
    Carrots (can cook a bit too)
    Green onions

Sauce:
½ cup water
1/3 cup peanut butter  (I like the all natural)
2 tablespoons rice vinegar
2 tablespoons soy sauce (low sodium)
1 tablespoon sesame oil
1 teaspoon honey
1 clove mince garlic                                  or  1 teaspoon chili-garlic paste
½ teaspoon crushed red pepper

For noodles: Bring large pot of salted water to boil, add spaghetti (break in half).   If using a hard vegetable, put into the pot the last couple of minutes to barely cook

Meanwhile, make sauce:  Bring water to boil in large bowl in microwave.  Add remaining ingredients, stir with whisk to combine.

Drain noodles and rinse with cold water.  Drain again and put into bowl with sauce. Add vegetables, toss to combine.