Whole-wheat spaghetti with vegetables and peanut sauce

prep time:: 15 min
total time:: 20 min

Serves 4

Alison - It seems like just yesterday when we first met at T&D! Thanks for almost 15 years of friendship! You are an amazing person and I have learned so much from you. Steve and I are so happy for you and John! You are a beautiful couple and we wish you all the best in the world. Congratulations!

ingredients

8 ounces whole wheat spaghetti
coarse salt and ground pepper
4 ounces of snow peas, tough strings removed
3 medium carrots, halved, and shaved with a vegetable peeler
1 container (14 ounces) firm tofu, drained into 1-inch cubes OR cooked grilled chicken
3 tablespoons smooth peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons light-brown sugar

directions

1
Cook pasta in large pot of boiling salted water until al dente. Reserve 1/2 cup pasta water. Add snow peas, carrots, and tofu (or cooked grilled chicken); immediately drain pasta mixture and set aside.
2
In pasta pot, stir together peanut butter, soy sauce, vinegar, and sugar. Add reserve pasta mixture; toss gently, adding reserved pasta water a little at a time to create a think sauce that coats spaghetti (you may not need all the water). Season as desired with salt and pepper. Serve.