Ingredients Jump to Instructions ↓

  1. 1/2 cup smooth natural peanut butter

  2. 2 tablespoons reduced-sodium soy sauce

  3. 2 teaspoons minced garlic

  4. 1 1/2 teaspoons chile-garlic sauce, (see Ingredient Note), or to taste

  5. 1 teaspoon minced fresh ginger

  6. 8 ounces whole-wheat spaghetti

  7. 1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas (see Shopping Tip)

Instructions Jump to Ingredients ↑

  1. Put a large pot of water on to boil.

  2. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.

  3. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta and vegetables; toss well to coat. Serve warm or chilled.


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