"This is the perfect dish to change things up a bit, while still using familiar ingredients that can be found almost anywhere."
whole wheat spaghetti
broccoli, tops cut into florets, stems peeled and sliced thinly
snow peas, trimmed
red bell pepper, cut into 1 inch pieces
reduced sodium soy sauce
fresh lime juice
chili-garlic sauce, such as Sriracha
scallion, green part only
Bring a large pot of water to a boil. Toast the almonds in a dry skillet over a medium-heat heat, stirring frequently, until they are golden, about 3 minutes.
Cook the pasta according to the directions on the package. Three minutes before the pasta is ready add the broccoli to the pasta pot. One minute before it is ready add the snow peas and red peppers to the pot.
While the pasta is cooking, make the sauce. Place the almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and three tablespoon of boiling water (from the pasta pot) into a large bowl and whisk until smooth.
Drain the noodles and vegetables, return them to the pasta pot, add the sauce and toss to coat. Serve garnished with the toasted almonds and scallion greens.