Awesome Healthy Easy

Lighter Sesame Noodles

Martha Stewart Everyday Food

Serves 4

• Coarse salt
• 12 ounces whole-wheat spaghetti
• 1 bunch broccoli, cut into florets, stalks peeled and thinly sliced
• 2 red bell peppers (ribs and seeds removed), thinly sliced
• 1 large onion, halved and thinly sliced
• 1/4 cup creamy peanut butter
• 3 tablespoons dark-brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 2 garlic cloves, minced
• 1/2 to 1 teaspoon red-pepper flakes

Directions

1. In a large pot of boiling salted water, cook spaghetti 3 minutes less than al dente. Add broccoli, bell peppers, and onion. Cook until pasta is al dente and vegetables are tender, 3 minutes more. Reserve 1/2 cup pasta water; drain pasta and vegetables.
2. Meanwhile, in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red-pepper flakes. Add hot pasta and vegetables; toss to coat, thinning sauce with a little pasta water, if necessary. Serve at room temperature or chilled.

I am forgetful and didn't take a picture of this amazing meal. I loved it so so much. I did change a few things about it though. I used one red pepper, about 3/4 c edamame, diced fresh ginger, and sugar snap peas. I always like to try and add as many veggies as possible. To make it a more complete meal I added rotisserie chicken to it as well. I had a bunch of meat leftover from a chicken I got at Sam's Club so this was the perfect meal to use it on. I did also us about 3/4 cup of the pasta water to thin out the sauce. Sometimes with peanut butter it can get a little weird. I added a couple more dashes of soy sauce too so that the flavor wasn't lost while adding the water. I hope you try this too. It is so so yummy and really a well rounded meal.