Bring a large pot of salted water to a boil. Add spaghetti and cook for 10 minutes, stirring occasionally.
Looking for other ways to use spaghetti noodles but you are wanting to change up the flavor profile? Try this Peanut Noodle-Vegetable Buddha Bowl!
Servings and Ingredients
|½ (16-oz.) pkg. That’s Smart! spaghetti|
|¼ c. That’s Smart! peanut butter|
|2 tbsp. That’s Smart! honey|
|2 tbsp. soy sauce|
|1 tbsp. sriracha sauce|
|1 tbsp. lime juice|
|½ tsp. ground ginger|
|1 (12-oz.) pkg. That’s Smart! frozen mixed vegetables|
|1 c. cucumber, thinly sliced, divided|
|1 c. red bell pepper, thinly sliced, divided|
|¼ c. cilantro, chopped, divided|
|¼ c. That’s Smart! cashew halves and pieces, divided|
Things To Grab
- Large pot
- 4 serving bowls
While spaghetti cooks, whisk peanut butter, honey, soy sauce, sriracha sauce, lime juice, and ground ginger in a large mixing bowl.
During the last two minutes of boiling, add frozen mixed vegetables. Drain cooked pasta and vegetables; reserving 1 cup pasta water. Transfer pasta and veggies it to bowl with tongs and toss to coat with dressing. If needed, drizzle 1 or 2 tablespoons of pasta cooking water to thin out. Divide the noodles and vegetables between four serving bowls.
Top each bowl with 1/4 cup thinly sliced cucumber, 1/4 cup thinly sliced red bell pepper, 1/4 cup chopped cilantro, and 1 tablespoon cashew halves and pieces.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 0mg
- Sodium: 380mg
- Total Carbohydrates: 75g
- Protein: 15g
Hy-Vee Test Kitchen