Dinner
Pantry Peanut Noodles
Silky whole-wheat noodles and tender vegetables cling to a rich peanut sauce that balances creamy depth with bright lemon and gentle heat. Crunchy peanuts and a drizzle of toasted sesame oil add the final savory finish.
- Total
- 27 min
- Prep
- 17 min
- Cook
- 10 min
- Serves
- 4
Nutrition per Serving
- Calories
- 506
- Protein
- 25g
- Carbs
- 59g
- Fat
- 22g
- Fiber
- 13g
- Sugar
- 8g
- Sodium
- 701mg
Ingredients
- 8 oz whole-wheat spaghetti
- 4 cup frozen vegetables, such as broccoli and/or peppers and onions
- .5 cup creamy natural peanut butter or tahini
- 1/4 cup reduced-sodium soy sauce
- 2 tbsp lemon juice
- 1 clove garlic, grated
- 1 tsp honey
- 1/2 tsp crushed red pepper
- 2 tbsp chopped unsalted peanuts or toasted sesame seeds
- 2 tbsp chopped fresh chives and/or cilantro
- 2 tsp toasted sesame oil
Instructions
- Bring a large pot of water to a boil. Add pasta and cook according to package directions. Place frozen vegetables in a large colander and set in the sink. After reserving 1 cup of the cooking water, pour the pasta into the colander (over the vegetables) to drain.
- Meanwhile, whisk peanut butter (or tahini), soy sauce, lemon juice, garlic, honey and crushed red pepper in a large bowl.
- Whisk 1/2 cup of the reserved cooking water into the sauce until smooth. Add the pasta and vegetables and toss to coat. (If the mixture seems dry, add more of the reserved cooking water to reach desired consistency.) Top with peanuts (or sesame seeds) and chives (and/or cilantro). Drizzle with sesame oil before serving.