Thai-inspired and super simple, this veggie-packed dish is a comfort food a nutritionist can get behind. Make sure to use a peanut butter that contains only peanuts—no added salt, sugar, or oils—for the best nutrition.
3/4 lb. whole-wheat spaghetti, cooked
2 c. broccoli florets
2 c. snow peas
2 c. peas
1/2 c. natural peanut butter
2 T. low-sodium soy sauce
1/4 c. water
2 T. rice vinegar
2 T. fresh lime juice
1 scallion, chopped
3/4 in. fresh ginger, grated
1 T. brown sugar
1/4 t. red pepper flakes
1/2 c. shelled, unsalted peanuts, toasted and chopped