Source: Dreamfields

Thai peppers, mint and cilantro jazz up this pasta dish that is tossed with cucumber and hearts of palm.

Servings

13.25 oz Dreamfields Penne Rigate
3 tbsp peanut oil
1 oz mint , chopped
2 whole jalapeno pepper , Thai small chile peppers
2 tbsp fresh cilantro , divided
0.25 small cucumber, peeled , peeled and diced
0.5 cup canned palm hearts , drained
2 tbsp peanuts
1 tsp fresh lemon peel , grated
3 oz cold water
2 tbsp soy sauce
1 tbsp fresh lemon juice

1 Cook pasta according to package directions.
2 Meanwhile, heat oil in 12-inch skillet over medium heat. Cook mint, peppers and 1 tablespoon 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.
3 Drain pasta and add to pan. Toss well and cook 3 minutes longer over high heat. Top with garnish of cilantro and peanuts.

NOTE: Although Dreamfields' pastas contain 42g of carbohydrates per 2-ounce serving, Dreamfields calculates only 5g "digestible carbs" because of the unique formulation they use. The Nutrition Facts for this recipe are based on that 5g per serving calculation. Please visit www.dreamfieldsfoods.com for more information.