When time is of the essence but I want something a little bit more than just pasta and sauce for dinner, this is my go-to recipe. It's done in as much time as it takes to make the noodles, and the whole family loves it. It's also nice because if I make it in the summer, like now, I chill it and it's great that way, too.
My boys love this dish. All three of them.I do tend to add in some edamame for them, but Scot tells me it's a very filling meal without them. Also, the picture makes it seem like I'm sparing with the broccoli. I'm not. I just figured you didn't want a picture with a bowl full of broccoli and no noodles to be seen.
Active time: 5 minutes
Cook Time: 20 minutes
Total time: 25 minutes OR 1 hour for chilled version
Serving Suggestions: As a lunch, or with bread and salad for a dinner. For added protein, serve with a side of emadmae, or with the edamame sprinkled on top with the broccoli.
What you'll need:
- 1, 1 lb, box whole wheat thin spaghetti
- 1/2 cup natural smooth peanut butter
- 1/4 tsp ginger powder
- 2 tsp onion powder
- 2 tsp minced garlic
- 1/3 cup brewed black tea OR vegetable broth
- 1 TBLS sesame oil OR 2 TBLS for the chilled version
- 3 TBLS red wine vinegar
- 1/4 cup soy sauce OR tamari
- 1/2 cup shelled peanuts (opt)
- 1, 16 oz, bag frozen broccoli OR green peas
What you'll do:
- Cook pasta according to package directions. When it's done, drain, rinse with cold water and transfer to a large bowl.
- If you plan to have the dish chilled, add 1 TBLS of the sesame oil to the pasta and stir to coat. Chill for 30 minutes.
- Steam the broccoli or peas on the stove top or in the microwave.
- Meanwhile, combine in a food processor, or just with a whisk and bowl, the peanut butter, spices, tea, oil, vinegar, and soy sauce. Puree or stir until smooth.
- Mix the sauce in with the pasta.
- To serve, plate the pasta and top each portion with peanuts and vegetables.