This is a recipe from Martha Stewart's Everyday Food that has been on our quick, weeknight rotation for a couple of years. When I first started making it, I didn't feel like there was enough sauce or vegetables. Since then I have lessened the pasta to 8oz. and added a bit more broccoli as well as some edamame. We love it and I almost always have all the ingredients on hand. It takes less than half an hour from start to finish. Enjoy!
Lighter Sesame Noodles
from Everyday Food
- 12 ounces whole-wheat spaghetti (8 oz if you want more sauce)
- 1 bunch broccoli, cut into florets, stalks peeled and thinly sliced
- 2 red or yellow bell peppers (ribs and seeds removed), thinly sliced
- 1 large onion, halved and thinly sliced
- Approx 1/2 cup frozen, shelled edamame (my addition--optional)
- 1/4 cup creamy peanut butter
- 3 tablespoons dark-brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil (I don't have so I use olive oil)
- 2 garlic cloves, minced
- 1/2 to 1 teaspoon red-pepper flakes (I stick to 1/2 tsp or less for the kids)
- 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.
- 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.