Food & Cooking Recipes Ingredients Pasta and Grains Whole-Wheat Spaghetti with Vegetables and Peanut Sauce 3.2 (74) 12 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 20 mins Servings: 4 For a quick Asian sauce that takes almost no time to prepare, mix together peanut butter, soy sauce, rice vinegar, and sugar. 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 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. 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. Rate it Print