Normally I only feature recipes I’ve created myself, but this one, torn from a magazine and kept, (which is the sign of a really good one) is quick, easy, vegetarian, and features things you probably already have in your kitchen!
3/4 cup(s) chunky peanut butter
1 pound(s) spaghetti
1/4 cup(s) low-sodium soy sauce
2 teaspoon(s) Asian chili paste with garlic
1 cup(s) shredded carrots
1 cup(s) seedless cucumber, cut into julienned strips
Directions: Cook spaghetti according to package instructions. Drain, briefly rinse under cold water, then drain again. Meanwhile, in a bowl, whisk together peanut butter, soy sauce, chili paste, and 1/3 cup warm water until smooth. Toss spaghetti, carrots, and cucumbers with peanut butter mixture, adding 1 tablespoon or more of warm water to thin sauce if necessary. Sprinkle each serving with toasted sesame seeds, if desired.
This recipe is from Redbook magazine. Here’s a link to the original.