Categories: Pasta- Pasta Sauce- Pizza- Flatbread

Ingredients

• 12 oz. multigrain thin spaghetti
• 1 bunch broccoli (about 1 1/2 lbs.) cut into bite-size florets
• 2/3 cup reduced-fat creamy peanut butter
• 2 Tbsp. reduced-sodium soy sauce
• 2 Tbsp. cider vinegar
• 1 Tbsp. minced garlic
• 1 cup shredded scallions
• Crushed red pepper, for garnish

Directions

1. Cook pasta according to package directions; add broccoli the last 6 minutes of cooking.
2. In a medium bowl, combine peanut butter, soy sauce, vinegar and garlic; mix well. Drain pasta and broccoli, reserving 1/2 cup cooking water. Return spaghetti/broccoli mixture to pot. Add reserved water to peanut butter mixture and stir until smooth. Add to pasta; toss to mix and coat. Top with carrots and scallions and toss again. Garnish with red pepper if desired.

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