Sesame Noodles

Thanks to a hectic week, my kitchen has been very clean lately.  Even the meal that we ended up making resembles take-out.  Fortunately, it is much healthier and guilt-free.

David and I ALWAYS cook with whole-wheat pasta.  The texture is so much better and it gives the pasta an opportunity to bring flavor to the meal, not just act as a carrier for sauce (though, this is a very important role).  This recipe could be made with a variety of vegetables and the sauce would make a fantastic dipping sauce on its own.  The whole thing can be whipped up in about 20 minutes, less time then it would take you to get take-out and better for you.

Sesame Noodles
Adapted from Martha Stewart's Everyday Food

12 ounces whole-wheat spaghetti
1 bunch broccoli, cut into florets, stalks peeled and thinly sliced
2 large red bell pepper, ribs and seeds removed, thinly sliced
1/2 large onion, halved and thinly sliced
1/4 cup creamy peanut butter
3 T dark-brown sugar
2 T rice vinegar
2 T soy sauce
1 T toasted sesame oil
2 garlic cloves, minced
1/2 - 1 t red-pepper flakes {Or leftover dried bird peppers from your favorite Thai restaurant.}
Coarse salt

In a large pot of boiling salted water, cook spaghetti 3 minutes less than al dente.  Add broccoli and continue to cook until pasta is al dente and broccoli is tender.  Saute the red bell pepper and onions in 1T of olive oil.  Reserve 1/2 cup pasta water; drain pasta and broccoli.

Meanwhile, in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red-pepper flakes. Add hot pasta and vegetables; toss to coat, thinning sauce with a little pasta water, if necessary. Serve at hot, room temperature or chilled.

Serves 4.