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Oh and this is one of the "go-to" recipes in my house:
Whole-wheat Spaghetti With Vegetables And Peanut Sauce
Active: 20 min Total: 20 min Serves: 4
Low fat Low cal
This one-pot Asian pasta takes almost no time to prepare, and the sweet peanut sauce will be an instant family favorite. Ingredients
8 ounces whole-wheat spaghetti
Coarse salt and ground pepper
4 ounces snow peas, tough strings removed
3 medium carrots, peeled and shaved into thins strips 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
Preparation
Prepare Ingredients
1.Remove tough strings from snow peas; set aside.
2.Peel and discard outer skin of carrots with a vegetable peeler, then continue shaving with the peeler into long, thin slices; set aside.
3.Cut tofu into 1-inch cubes and drain between layers of paper towels; set aside.
Combine and Cook
1.Bring a large pot of salted water to a boil and cook pasta in a large pot of boiling salted water until al dente, according to package instructions.
2.Add tofu, snow peas and carrots to boiling pot of pasta; immediately drain hot pasta mixture, reserving 1/2 cup of pasta water and set aside.
3.In warm, empty pasta pot, whisk together peanut butter, soy sauce, vinegar, and sugar.
4.Add reserved pasta, tofu and vegetables, toss gently and add reserved pasta water, a little at a time, to create a thin sauce that coats spaghetti (you may not need all the water).
5.Season to taste, with salt and pepper and serve immediately.
Whole-wheat Spaghetti With Vegetables And Peanut Sauce
Active: 20 min Total: 20 min Serves: 4
Low fat Low cal
This one-pot Asian pasta takes almost no time to prepare, and the sweet peanut sauce will be an instant family favorite. Ingredients
8 ounces whole-wheat spaghetti
Coarse salt and ground pepper
4 ounces snow peas, tough strings removed
3 medium carrots, peeled and shaved into thins strips 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
Preparation
Prepare Ingredients
1.Remove tough strings from snow peas; set aside.
2.Peel and discard outer skin of carrots with a vegetable peeler, then continue shaving with the peeler into long, thin slices; set aside.
3.Cut tofu into 1-inch cubes and drain between layers of paper towels; set aside.
Combine and Cook
1.Bring a large pot of salted water to a boil and cook pasta in a large pot of boiling salted water until al dente, according to package instructions.
2.Add tofu, snow peas and carrots to boiling pot of pasta; immediately drain hot pasta mixture, reserving 1/2 cup of pasta water and set aside.
3.In warm, empty pasta pot, whisk together peanut butter, soy sauce, vinegar, and sugar.
4.Add reserved pasta, tofu and vegetables, toss gently and add reserved pasta water, a little at a time, to create a thin sauce that coats spaghetti (you may not need all the water).
5.Season to taste, with salt and pepper and serve immediately.
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