INGREDIENTS
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3/4 pound spinach linguine or whole-wheat spaghetti
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2 cups (about 9 ounces) broccoli florets
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2 cups (about 6 ounces) snow peas, trimmed
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2 cups (about 6 ounces) sugar snap peas, trimmed
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1/2 cup natural creamy peanut butter
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1/4 cup low-sodium soy sauce
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1/4 cup water
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2 tablespoons rice vinegar
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2 tablespoons fresh lime juice
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1 scallion, cut into pieces
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3/4 inch fresh ginger, finely grated
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2 tablespoons brown sugar
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1/4 teaspoon red pepper flakes
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1/2 cup shelled unsalted peanuts