Super Quick. You can substitute 1 1/2 cups broccoli flowerets for snow peas in this recipe. For a bit of crunch, sprinkle each serving with 2 teaspoons chopped dry-roasted peanuts.
1/4 cup plus 2 tablespoons reduced-fat peanut butter
1/4 cup plus 1 1/2 teaspoons water
3 tablespoons brown sugar
3 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
1/4 to 1/2 teaspoon dried crushed red pepper
8 ounces spaghetti, uncooked
10 ounce fresh snow pea pods, trimmed
1 large carrot, shredded
How to Make It
Combine first 6 ingredients in a small saucepan. Cook over medium heat until mixture begins to boil, stirring often; remove from heat, and set sauce aside.
While sauce cooks, cook pasta according to package directions, omitting salt and fat; add snow peas to pasta the last 3 minutes of cooking time. Drain and place in a large serving bowl. Add carrot and sauce, tossing to coat.