Sunday, January 10, 2010
This delicious, light and healthy pasta dish was made by my daughter Ashley. Not only is she smart, she can cook too! I have enjoyed having her home for the break. It will be hard to let her go again but she is loving every minute of college which makes it easier. I chopped the onions and garlic just to keep her company while making this. I love that the recipe calls for whole wheat pasta and plenty of veggies. Very tasty and guilt-free! Oh, and my talented daughter Cailyn took the photo!
Lighter Sesame Noodles
Recipe Courtesy of "Everday Food"
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
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.