THE CHINA STUDY QUICK & EASY COOKBOOK (20 page)

MAKES 6 SERVINGS    

The rich sauce for this flavorful treat comes together even before you finish cooking the pasta. I make this dish when I need to have dinner on the table in a hurry, and, if I planned my week right, I already have cooked pasta in the refrigerator, so I can have a meal ready in less than 15 minutes.

1 pound whole grain spaghetti

½ cup almond butter

¼ cup water

¼ cup rice wine vinegar

2 tablespoons low-sodium soy sauce or tamari

2 tablespoons Thai red curry paste

chopped fresh cilantro for garnish

1.
Cook the spaghetti according to package instructions.

2.
While the spaghetti cooks, combine the almond butter, water, rice vinegar, soy sauce or tamari, and Thai red curry paste in a large bowl and whisk together.

3.
Add the cooked spaghetti to the sauce and toss to mix well.

4.
Serve garnished with the chopped cilantro.

MAKES 4 SERVINGS    

I eat this dish a lot in the summer. It is light, refreshing, and yummy.

12 ounces whole grain noodles

Orange-Miso Salad Dressing (
p. 48
)

4 green onions, thinly sliced

½ cup chopped fresh cilantro

1.
Cook the noodles according to package instructions, then rinse them until completely cooled to stop their cooking.

2.
Add the cooled noodles to a bowl with the remaining ingredients. Mix well.

3.
To serve, divide the noodles among four plates.

VARIATION

Make a double batch of the dressing and serve this recipe on a bed of spinach. You will need 1 cup of greens per serving, tossed with dressing to taste. Place the greens on a plate and then top with the noodle salad.

MAKES 4 SERVINGS    

I gravitate to this recipe every summer when tomatoes and corn are fresh and ripe in the garden. The avocado makes it creamy, but if you want a lower-fat dish, you can leave it out.

12 ounces whole grain penne

Fresh Herbed Tomato-Corn Salsa (
p. 58
)

1 ripe avocado, diced

1.
Cook the pasta according to package instructions.

2.
Drain and add to a bowl with the remaining ingredients. Mix well.

MAKE IT EASY

Make a double batch of the Fresh Herbed Tomato-Corn Salsa and use the extra for Tostadas (
p. 207
), or even as a condiment for Southwest Burgers (
p. 125
).

MAKES 4 SERVINGS    

Basil, mint, and cilantro are everywhere in Moroccan food. I sometimes use them all in this dish, making it full flavored and vibrant.

12 ounces whole grain rotini

12 sun-dried tomato halves (not packed in oil), cut into thin strips

1 15-ounce can cannellini beans, drained and rinsed

½ cup finely chopped fresh cilantro or basil

1 tablespoon minced fresh mint

2 teaspoons ground cumin

5 tablespoons lemon juice or balsamic vinegar