1/2 cup chopped broccoli

1/2 cup chopped cauliflower

1/2 large onion, chopped

2 carrots, chopped fine

1 pound dry pasta (any kind)

1/2 cup vegetable broth

1/4 cup white wine

1/2 cup peanut butter

Soy sauce, to taste

Crushed red pepper flakes

1. Saute the garlic and ginger in the oil for 1 minute.

2. Add the broccoli, cauliflower, onion and carrots. Cover and cook on medium-low heat until fork-tender.

3. Meanwhile, boil water and cook the pasta as directed on package. While the vegetables and pasta are cooking, in another saucepan, combine the vegetable broth, wine and peanut butter. Cook on medium-high heat until creamy.

4. When ready to serve, divide the pasta on serving plates, top with the vegetables and pour sauce over all.

5. When served, or at the table, sprinkle with soy sauce and crushed red pepper to taste.

Per serving (based on 8): 365 calories, 12 grams protein, 50 grams carbohydrates, 4 grams sugar, 12 grams fat, no cholesterol, 403 milligrams sodium, 4 grams dietary fiber.

Quinoa and Black Bean Salad

Makes 6 servings