so here's tonight's recipie. i give it a 5/5 and tom gives it a 4.
it was super easy to make and i'll include the changes that i did or would make on the recipe. use a big pot and prepare to be really full!
whole wheat spaghetti with veggies and p nut sauce
serves 4, prep 15m, total 20m
from martha stuart's everyday food, march 2007
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 this was good but i think i'd go with the pre shredded carrots and use more of them (carrot flavor undetectable)
1 container (14 ounces) firm tofu, drained and cut into 1-inch cubes tom thinks it would be good with chicken too; i'm sure he's right
3 Tablespoons smooth peanut butter used natural which has a fabulous grainey texture, would probably use a little less next time because it was so overwhelming
2 Tablespoons soy sauce
2 Tablespoons rice vinegar
2 Tablespoons light-brown sugar use a little less; too sweet
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.
and voila! tastee aisian FILLING meal with enough for 2 more meals! hope you enjoy...
it was super easy to make and i'll include the changes that i did or would make on the recipe. use a big pot and prepare to be really full!whole wheat spaghetti with veggies and p nut sauce
serves 4, prep 15m, total 20m
from martha stuart's everyday food, march 2007
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 this was good but i think i'd go with the pre shredded carrots and use more of them (carrot flavor undetectable)
1 container (14 ounces) firm tofu, drained and cut into 1-inch cubes tom thinks it would be good with chicken too; i'm sure he's right
3 Tablespoons smooth peanut butter used natural which has a fabulous grainey texture, would probably use a little less next time because it was so overwhelming
2 Tablespoons soy sauce
2 Tablespoons rice vinegar
2 Tablespoons light-brown sugar use a little less; too sweet
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.
and voila! tastee aisian FILLING meal with enough for 2 more meals! hope you enjoy...
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