- 12 ounces whole-wheat pasta
- 1/2 cup natural peanut butter
- 3/4 cup boiling water
- 4 sliced scallions
- 4 tablespoons reduced-sodium soy sauce
- 3 tablespoons rice vinegar
- 1 clove garlic, minced
- 1/2 teaspoon sugar
- Cayenne pepper to taste
- Sliced cucumber for garnish
- Cook pasta in a large pot of lightly salted boiling water until just tender, according to package directions. Whisk peanut butter with boiling water in a bowl until smooth. Stir in scallions, soy sauce, vinegar, garlic, sugar and cayenne. Toss with hot pasta. Garnish with cucumber. Serve hot or at room temperature.