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[quote=Anonymous][quote=Anonymous]I really like this recipe from Martha Stewart's Everyday Food magazine.  You can change up the vegetables or add more, and it's good warm or cold.

Lighter Sesame Noodles

INGREDIENTS

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 
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

DIRECTIONS

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

STEP 2
Meanwhile, in a large bowl, whisk together 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.
[/quote]

Wow! This recipe looks great! I personally like a light cream type sauce  or just olive oil, pepper and parm over ww pasta. Tomato sauce for me doesn;t seem to do it. You need something that will hold up to the stronger, nuttier flavor of the pasta [/quote]

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