Lighter Sesame Noodles
Martha Stewart
Prep: 15 minutes Total: 25 minutes
Whole-wheat spaghetti complements the zesty sauce while adding fiber. A little less peanut butter plus a lot more vegetables make this a no-guilt meal.
Ingredients
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.