Ingredients Jump to Instructions ↓

  1. 2 quarts water

  2. 1/4 teaspoon salt

  3. 8 ounces spaghetti or linguini

  4. 1 cup small broccoli flowerettes

  5. 1 medium carrot, peeled, thinly sliced crosswise

  6. 1 cup sugar snap peas, stems and strings removed

  7. 1 green onion, thinly sliced crosswise

  8. 2 tablespoons lemon juice

  9. 2 tablespoons soy sauce

  10. 1 tablespoon Asian sesame oil

  11. 1 clove garlic, minced

  12. 2 to 6 drops hot pepper sauce

  13. 1/2 cup chunky peanut butter

  14. 1/3 cup chopped fresh cilantro Additional soy sauce for table, optional

Instructions Jump to Ingredients ↑

  1. In 4-quart saucepan, bring water and salt to a boil. Add spaghetti and cook 5 minutes. Add broccoli and carrot and cook 4 minutes; stir in sugar snap peas and green onion and cook 1 minute longer, or until spaghetti is al dente. Set aside 1/4 cup of the cooking water, then drain spaghetti and vegetables thoroughly in colander and return to saucepan.

  2. Meanwhile, in heatproof bowl, combine lemon juice, soy sauce, sesame oil, garlic and desired amount of hot-pepper sauce. Beat in peanut butter and reserved pasta cooking liquid. Toss sauce and cilantro with spaghetti and vegetables and serve immediately. Pass additional soy sauce, if desired.


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