Bring a large pot of salted water to a boil. Add spaghetti and cook for 10 minutes, stirring occasionally.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
440 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 0mg
- Sodium: 380mg
- Total Carbohydrates: 75g
- Protein: 15g
Daily Values
0%
Iron 20%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 15%
Recipe Source:
Hy-Vee Test Kitchen