Ingredients
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8 ounces whole-wheat spaghetti
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½ cup smooth natural peanut butter
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1 small shallot, minced
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2 tablespoons Thai green, red or yellow curry paste
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1 tablespoon minced fresh ginger
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1 tablespoon reduced-sodium soy sauce
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2 teaspoons toasted sesame oil
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¼ teaspoon salt
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½ cup frozen edamame (thawed)
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1 medium red bell pepper, cut into matchsticks
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1 cup matchstick-cut peeled kohlrabi or broccoli stem
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¼ cup coarsely chopped fresh cilantro (optional)
Directions
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Bring a large saucepan of water to a boil. Add spaghetti and cook according to package directions. Reserve 1/4 cup of the water, then drain the pasta and rinse well with cold water.
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Whisk the reserved pasta water, peanut butter, shallot, curry paste, ginger, soy sauce, oil and salt in a large bowl. Add the pasta, edamame, bell pepper and kohlrabi (or broccoli stem); toss well to coat. Serve topped with cilantro, if desired.
