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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.
Serves 4
Ingredients:8 oz whole wheat spaghetti coarse salt and ground pepper 4 oz snow peas, tough strings removed 3 medium carrots, halved, and shaved with a vegetable peeler 1 container (14 oz) firm tofu, drained and cut into 1-inch cubes 3 Tbs smooth peanut butter 2 Tbs soy sauce 2 Tbs rice vinegar 2 Tbs 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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