1 lb. fettuccini pasta, cooked

2 red peppers, diced

2 carrots, diced

1 red onion, diced

1 lb. button mushrooms, sliced

1 head Romaine lettuce, shredded

1 yellow zucchini, diced

1 green zucchini, diced

1 clove garlic, crushed

2 Tbsp. olive oil

½ cup teriyaki sauce

1 heaping Tbsp. creamy peanut butter

Salt to taste

In a large frying pan, over a medium-high heat, sauté the red onions in the olive oil and crushed garlic. When onions start to become translucent, add the red peppers, carrots, mushrooms, yellow and green zucchinis. Sauté while stirring mixture with wooden spoon for about 4-5 minutes. Pour the teriyaki sauce into the vegetable mixture and mix well. Add peanut butter to the teriyaki, use a fork to blend the mixture together. Toss the mixture, evenly coating all the vegetables with the sauce. Add salt to taste.

Cover and let simmer for a few minutes. Uncover and add the prepared fettuccini to the vegetable mixture. Using a pair of tongs, blend the fettuccini into the vegetable mixture. Let simmer for 3 minutes.

If you are serving this dish hot, remove the fettuccini mixture immediately and plate on top of the romaine lettuce. If you are serving it cold, remove the pan from the fire and let rest until fettuccini cools down. Then toss in the chopped romaine and plate.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

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