- 8 ounces whole wheat spaghetti
- 5 tbsp organic creamy peanut butter
- 3 tbsp rice vinegar
- 1 tbsp soy sauce
- 3/4 cup chopped green onions (with tops)
Cook pasta according to package directions; reserve 1/2 cup cooking liquid, then drain and pour into a large serving bowl. Whisk together cooking liquid, peanut butter, vinegar, soy sauce, and 1/2 cup green onions. Add to spaghetti and toss well to coat the spaghetti. Sprinkle with remaining green onions.
4 servings
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Adapted from Prevention magazine