Sesame Noodles

By Paynoff

Ingredients

• •Coarse salt
• •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

Preparation

Step 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.
•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.