Ingredients

Noodles:

Coarse salt

12 ounces whole-wheat spaghetti

1 bunch broccoli, cut into florets, stalks peeled and thinly sliced

2 red bell peppers (ribs and seeds removed), thinly sliced

1 large onion, halved and thinly sliced

Peanut Sauce:

1/4 cup creamy peanut butter

3 tablespoons dark-brown sugar

2 tablespoons rice vinegar

2 tablespoons soy sauce

1 tablespoon toasted sesame oil

2 garlic cloves, minced

1/2 to 1 teaspoon red-pepper flakes

*grated ginger, if desired

Preparation

  1. In a large pot of boiling salted water, cook spaghetti for 3 minutes less than recommended al dente cooking time. Add broccoli, bell peppers, and onion. Cook until pasta is al dente and vegetables are tender. Reserving 1/2 cup pasta water, drain pasta and vegetables.

  2. In a large bowl, whisk peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red-pepper flakes. Add hot pasta and vegetables; toss to coat, thinning sauce with a little pasta water, if necessary. Serve at room temperature or chilled, topping with cilantro and slivered almonds.