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Under 30 Minutes

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: 15 mins
    total time: 20 mins
  • servings: 4

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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. Step 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. Step 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.

Source
Everyday Food, March 2007

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Reviews (12)

  • 23 Nov, 2012

    Easy to make. I don't really like the peanut sauce though. It tastes okay but it's not amazing, so I'll stick to the one I already know and love. You may want to 1.5 or double the sauce as we did.

  • 21 Oct, 2011

    So easy and delish! I have tried other peanut sauces but this is my fave. Enjoy!

  • 13 Jul, 2011

    Fast, easy. I subbed peas for the snow peas and chicken for the tofu. Yummy. Will make again.

  • 27 May, 2011

    quick and tasty! will make this one again. since i didn't have pasta I used rice instead. I boiled some water and blanched the veggies.

  • 27 May, 2011

    quick and tasty! will make this one again. since i didn't have pasta I used rice instead. I boiled some water and blanched the veggies.

  • 12 Aug, 2010

    Super! Not a big tofu fan but mung bean sprouts, julienned scallions, cooked shrimp are good and arugula or baby spinach can be added in step two-the heat is enoug to wilt them. I added just a bit of thai hot/sweet sauce too.

  • 30 Jul, 2010

    Do you use seasoned or unseasoned rice vinegar?

  • 14 Apr, 2010

    This is a very nice recipe/

  • 11 Apr, 2010

    I was looking for something with a few ingredients and this was great. I didn't have snow peas or carrots, so I substituted broccoli and green beans (don't cook the broccoli too long though). I also used fuscilli pasta and I briefly browned the tofu in a bit of cannola oil (burns at higher temperature) first, as I prefer a little crispy. I'd also be inclined to maybe use just a couple of tablespoons of peanut butter next time as it's very rich . . . but VERY delicious and VERY easy!!

  • 19 Sep, 2008

    This is absolutely delicious! Don't add any more peanut butter than it lists though- it's overwhelming if you do.

  • 12 Sep, 2008

    I used stir fry chicken instead of tofu and added bell peppers. Guests were impressed.

  • 5 Sep, 2008

    Please list nutrition information for these recipes. It would be a great help.