Whole-Wheat Spaghetti with Vegetables and Peanut Sauce

By YogiRenee

Ingredients

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

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Directions

Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add snow peas, carrots, and tofu to pot; immediately drain pasta mixture, and set aside.

In pasta pot, stir together peanut butter, soy sauce, vinegar, and sugar. Add reserved pasta mixture; toss gently, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season as desired with salt and pepper. Serve.