This recipe comes from EVERYDAY FOOD magazine. My friend Peter makes it all the time and when he made it for me I thought “what a great side dish or main dish” depending on my mood. I will let you decide how you want to serve it but it is easy and yummy all in one. This recipe serves 4 and takes a total of about 1/2 an hour to make.
coarse salt (you can add this as you see fit since there is soy sauce in the recipe too)
12 ounces whole wheat spaghetti
1 bunch broccoli cut up into florets
2 red bell peppers thinly sliced
1 large onion thinly sliced
1/4 cup creamy peanut butter
3 tbsp dark brown sugar
2 tbsp rice vinegar
2 tbsp soy sauce (I use reduced sodium)
1 tbsp toasted sesame oil
2 garlic cloves minced
1/2 – 1 tsp red pepper flakes
Cook spaghetti just short of al dente. Add broccoli, red bell peppers and onion. Cook until pasta is al dente (about another 3 minutes). Reserve 1/2 cup of pasta water then drain pasta and vegetables.
In a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic and red pepper flakes. Add hot pasta and vegetables. You can thin the sauce by adding a bit of the reserve pasta water if needed. Can be served warm or chilled.