WHOLE-WHEAT SPAGHETTI WITH VEGETABLES AND PEANUT SAUCE

Whole-Wheat Spaghetti with Vegetables and Peanut Sauce image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 9

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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 container (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

Steps:

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.

Nutrition Facts : Calories 596 g, Fat 12 g, Fiber 17 g, Protein 30 g