Angel Hair Pasta with Sesame-Peanut Sauce

I made this last night, a little skeptical as to its acceptance by my family. And it was a hit! A vegetarian meal that actually went over well. I will definitely be making this again. I got excited this morning thinking about lunchtime leftovers.

(recipe from The New American Plate Cookbook)

8 ounces whole wheat angel hair pasta

4 tablespoons smooth peanut butter

1/4 cup fat-free, reduced sodium chicken broth

1 tablespoon reduced sodium soy sauce

2 large garlic cloves, peeled

1 tablespoon minched peeled fresh ginger (I used ginger paste)

1 tablespoon seasoned rice vinegar

1 teaspoon toasted sesame oil

1 tablespoon evaporated fat-free milk, plus more as needed to thin sauce

Dash of cayenne or pinch of dried red pepper flakes (optional)

1 cup shredded or grate carrots, for garnish

1/2 cup thinly sliced scallions, trimmed, for garnish

2 tablespoons chopped peanuts, for garnish

Cook the pasta according to the package instructions. Meanwhile, in a blender or food processor, blend the peanut butter, broth, soy sauce, garlic, ginger, vinegar, sesame oil, milk and cayenne until completely emulsified. When the pasta is done, drain it in a colander and return it to the hot pan. Add the peanut sauce and toss to coat. Garnish with carrots, scallions, and peanuts. Serve immediately.