Preparation time: 10 minutes

Cooking time: 8 to 13 minutes (depending on pasta brand)

• Peanut Sesame Noodles with Shrimp

This dish is good hot or cold, and you can vary the vegetables using whatever you like to equal 1½ cups. It is prettiest with a variety of colorful vegetables, but use what you have on hand. I usually use cooked shrimp from the freezer, but diced cooked chicken also works well.

Makes 2 servings

• 4 ounces gluten-free spaghetti or fettuccine (see Measuring Spaghetti)
• 1 cup snow peas, halved
• ½ red bell pepper, seeded and cut into ⅛-inch slivers
• ¼ cup orange juice
• ¼ cup creamy peanut butter
• 2 tablespoons gluten-free tamari soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger
• 1/16 teaspoon (pinch) hot sauce, or to taste
• 10 large cooked medium shrimp, peeled and deveined (41 to 50 count)
• 1 tablespoon chopped salted shelled peanuts, for garnish
• 1 green onion, including green tops, sliced, for garnish

1. Cook the pasta in boiling, salted water according to package directions until al dente. When the pasta is 3 minutes from being done, add the snow peas and bell pepper and cook until crisp-tender. Drain the pasta and vegetables in a sieve, reserving ¼ cup of the pasta water in a cup. Return the pasta to the pot.

2. Meanwhile, make the sauce: In a small pan, whisk together the orange juice, peanut butter, tamari, vinegar, sesame oil, ginger, and hot sauce. Cook over medium heat, stirring constantly, until the sauce is smooth, about 3 to 5 minutes. If it’s too thick, add some pasta water to thin it.

3. Add the shrimp to the cooked pasta and vegetables in the pot. Add the sauce and toss until well coated. Serve immediately, garnished with the peanuts and green onion.

Per serving: 530 calories; 25g protein; 23g total fat; 6g fiber; 60g carbohydrates; 46mg cholesterol; 807mg sodium