Cook Without Book

Prep Time:  9 minutes Cook Time:  9 minutes Yield:  4 servings (serving size: 1 3/4 cups)                       Ingredients 1  (8-ounce) package uncooked linguine 1  (8-ounce) package fresh sugar snap peas 2 tablespoons   peanut oil 2 tablespoons   low-sodium tamari sauce or low-sodium soy sauce 1 tablespoon   smooth peanut butter 1 tablespoon   fresh lime juice or rice wine vinegar 1 teaspoon   chili garlic sauce 1  garlic clove, crushed 1  (8-ounce) package Thai-flavored or plain baked tofu, cut into cubes 1/3 cup   chopped fresh cilantro Preparation Bring 2 quarts water to a boil in a saucepan. Place linguine in boiling water 5 minutes; add peas, and cook 2 minutes. Combine peanut oil and next 5 ingredients. Drain pasta mixture, and return to pan. Stir in peanut sauce and tofu. Sprinkle with chopped cilantro. Serve immediately. Nutriti...

Prep Time:  20 minutes Cook Time:  10 minutes Ingredients 8 ounces   uncooked whole-wheat linguine 2 tablespoons   extra-virgin olive oil 1  medium red onion, cut into thin rings 1/4 teaspoon   saffron threads, crumbled 1  garlic clove, minced 1 cup   (1 1/2- x 1/4-inch) strips jarred roasted red bell peppers 2 teaspoons   capers, drained 1 teaspoon   red wine vinegar 1/2 teaspoon   fresh or 1/4 teaspoon dried thyme leaves 1/4 teaspoon   kosher salt 1/8 teaspoon   freshly ground black pepper 20  large curls Parmesan cheese removed with a vegetable peeler (2 ounces) Preparation 1. Cook pasta according to package directions. Reserve 1/2 cup cooking liquid; drain. 2. Heat the olive oil in a large nonstick skillet over medium heat. Add onion and saffron; cook until onions are softened (about 5 minutes), stirring frequently. Add garlic; cook until fragrant (about 30 seconds), stirring const...