Penne all'Oriental

By Chef Antonio Cecconi

Thai peppers are tiny, spicy and full of flavor. If you would like to bring down the heat a bit in this dish omit a portion of the peppers. If you like it spicy, two of these firecrackers are quite a kick.

Ingredients:

16 ounces Dreamfields Penne Rigate (one box) 3 tablespoons peanut oil 2 tablespoons chopped fresh mint leaves 2 small Thai peppers, minced 1 tablespoon fresh cilantro leaves plus 1 tablespoon for garnish 1/4 cup diced cucumber (1/3-inch dice) 1/2 cup hearts of palm in brine, drained 2 tablespoons unsalted chopped peanuts, divided 1 teaspoon lemon zest 3 tablespoons water 2 tablespoons soy sauce 1 tablespoon lemon juice

Directions:

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

Makes 6 servings

Nutritionals per serving:

Nutrient	Single Serving
Calories	334
Protein (g)	12
Digestible Carbohydrates (g)	15*
Fat (g)	10
Saturated Fat (g)	1
Cholesterol (mg)	0
Sodium (mg)	378
Dietary Fiber (g)	7

*When using Dreamfields in this recipe the digestible carbohydrates are 15g per serving.