Under 30 Minutes

Whole-Wheat Spaghetti with Vegetables and Peanut Sauce

For a quick Asian sauce that takes almost no time to prepare, mix together peanut butter, soy sauce, rice vinegar, and sugar.

  • Prep:
  • Total Time:
  • Servings: 4
Whole-Wheat Spaghetti with Vegetables and Peanut Sauce

Source: Everyday Food, March 2007

Ingredients

  • 8 ounces whole-wheat spaghetti
  • Coarse salt and ground pepper
  • 4 ounces snow peas, tough strings removed
  • 3 medium carrots, halved, and shaved with a vegetable peeler
  • 1 container (14 ounces) firm tofu, drained and cut into 1-inch cubes
  • 3 tablespoons smooth peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons light-brown sugar

Directions

  1. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add snow peas, carrots, and tofu to pot; immediately drain pasta mixture, and set aside.

  2. In pasta pot, stir together peanut butter, soy sauce, vinegar, and sugar. Add reserved pasta mixture; toss gently, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season as desired with salt and pepper. Serve.

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