Whole Wheat Spaghetti With Vegetables And Peanut Sauce Recipes

THAI PASTA WITH SPICY PEANUT SAUCE

Thai Pasta with Spicy Peanut Sauce image

We love how the whole wheat pasta and crisp, raw vegetables blend with the rich and creamy peanut sauce. The addition of fresh lime juice really brightens the flavor of the dish. Some eat it hot, but my husband and I prefer to wait until it's closer to room temperature. -Donna McCallie, Lake Park, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 package (12 ounces) whole wheat linguine
1 jar (11-1/2 ounces) Thai peanut sauce
2 tablespoons lime juice
2 cups bean sprouts
1 large cucumber, peeled, seeded and chopped
2 medium carrots, julienned
5 green onions, sliced
1 small sweet red pepper, julienned
1/2 cup minced fresh cilantro

Steps:

Cook linguine according to package directions. Drain; return to pan., In a small bowl, combine peanut sauce and lime juice. Add peanut sauce mixture, vegetables and cilantro to pan; toss to coat.

Nutrition Facts : Calories 410 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 452mg sodium, Carbohydrate 66g carbohydrate (18g sugars, Fiber 8g fiber), Protein 14g protein.

WHOLE-WHEAT SPAGHETTI WITH GARLIC OIL

Whole-Wheat Spaghetti with Garlic Oil image

Garlic oil, parsley and red pepper flakes enliven this pasta side dish. Add a sauteed vegetable, if you like.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 30m

Number Of Ingredients 6

Ingredients

Coarse salt
8 ounces whole-wheat spaghetti
2 teaspoons olive oil
1 garlic clove, thinly sliced
Pinch of red-pepper flakes
1/4 cup fresh flat-leaf parsley leaves

Steps:

In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Reserve cup pasta water. Drain pasta and set aside.
In pasta pot, heat oil, garlic, and red-pepper flakes over medium until garlic has begun to brown, about 2 minutes. Add reserved pasta water, then spaghetti and parsley; season with salt. Toss to combine. Serve in bowls.

Nutrition Facts : Calories 219 g, Fat 3 g, Fiber 7 g, Protein 8 g

WHOLE-WHEAT SPAGHETTI WITH VEGETABLES AND PEANUT SAUCE

Whole-Wheat Spaghetti with Vegetables and Peanut Sauce image

For a quick Asian sauce that takes almost no time to prepare, mix together peanut butter, soy sauce, rice vinegar, and sugar.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 20m

Number Of Ingredients 9

Ingredients

8 ounces whole-wheat spaghetti
Coarse salt and ground pepper
4 ounces snow peas, tough strings removed
3 medium carrots, halved, and shaved with a vegetable peeler
1 container (14 ounces) firm tofu, drained and cut into 1-inch cubes
3 tablespoons smooth peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons light-brown sugar

Steps:

Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add snow peas, carrots, and tofu to pot; immediately drain pasta mixture, and set aside.
In pasta pot, stir together peanut butter, soy sauce, vinegar, and sugar. Add reserved pasta mixture; toss gently, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season as desired with salt and pepper. Serve.

Nutrition Facts : Calories 596 g, Fat 12 g, Fiber 17 g, Protein 30 g

WHOLE WHEAT SPAGHETTI WITH CAULIFLOWER AND GREEN OLIVES

Whole Wheat Spaghetti with Cauliflower and Green Olives image

This simple and slightly spicy vegetarian supper holds its own as the star or a side. Toothsome and flavorful whole wheat spaghetti give great texture to a rich mix of cauliflower and red peppers, topped with toasty almond slivers and a bright parsley-olive blend. Serve with additional Pecorino Romano on the side.

Provided by Drave Bave

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

¾ cup slivered almonds
2 tablespoons sesame seeds, or to taste
1 cup pitted green olives
½ cup chopped fresh flat-leaf parsley
½ cup olive oil
1 (2 pound) cauliflower, cut into 1-inch florets
½ teaspoon salt
1 red bell pepper, cut into 1/2-inch cubes
3 cloves garlic, minced
½ teaspoon red pepper flakes
¼ cup water
¾ pound whole wheat spaghetti
½ cup finely grated Pecorino Romano cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spread almonds and sesame seeds on a baking sheet.
Bake almonds and sesame seeds in the preheated oven until lightly toasted, about 10 minutes.
Meanwhile, pulse olives and parsley in a food processor until coarsely chopped. Transfer to a bowl.
Heat olive oil in a heavy 12-inch skillet over medium heat until hot but not smoking. Add cauliflower and salt; cook, stirring occasionally, for 4 minutes. Add bell pepper; cook until cauliflower is golden brown, about 8 minutes more. Add garlic and red pepper flakes and cook for 1 minute, stirring occasionally. Remove skillet from the heat.
Bring 6 to 8 quarts of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1 cup cooking water. Return to the pot.
Stir 1/4 cup pasta cooking water into the cauliflower mixture. Boil for 1 minute to deglaze the bottom of the skillet. Add olive mixture; cook and stir until heated through, about 2 minutes.
Pour cauliflower mixture over the spaghetti and toss well. Add Pecorino Romano and toss again. Moisten spaghetti with more cooking water if it appears dry. Sprinkle with toasted almonds and sesame seeds and serve immediately.

Nutrition Facts : Calories 855.3 calories, Carbohydrate 85.2 g, Cholesterol 15.5 mg, Fat 49.6 g, Fiber 20.3 g, Protein 27.9 g, SaturatedFat 8.1 g, Sodium 1393.7 mg, Sugar 11 g

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