12 oz whole-wheat spaghetti (I used chinese buckwheat noodles)
1 bunch broccoli, cut into florets. thinly slice the stalks
2 red bell peppers, thinly sliced
1 large onion, halved and thinly sliced
1/4 cup creamy peanut butter
3 TBSP dark brown sugar (i used half that)
2 TBSP rice vinegar (more)
2 TBSP soy sauce (more)
1 TBSP toasted sesame oil (yum)
2 garlic cloves minced
1/2-1 tsp red-pepper flakes
in a large pot of boiling salted water, cook spaghetti 3 minutes LESS than a ldente. Add broccoli, peppers and onion. cook until pasta is al dente and veggies are tender, about 3 minutes more. Reserve 1/2 cup of pasta water and drain pasta and veggies.
Meanwhile, in a large bowl whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic and red pepper flakes. Add hot pasta and veggies, toss to coat. thin the sauce with the reserved pasta water. Serve at room temp or chilled.
This sounds sooooooooo good!
