Marco Polo Noodles

Accompany this delightful pasta with wedges of fresh-from-the-garden tomatoes. For dessert, have raspberry sorbet with fresh raspberries. Found on the Web and posted by request.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 4  cups  shredded spinach, loosely packed
• 1  cup bean sprouts, rinsed
• 2  medium carrots, cut into matchsticks
• 3  scallions, diagonally sliced
• 4  ounces snow peas, cut into lengthwise slivers
• 1⁄4 cup reduced sodium soy sauce
• 3  tablespoons  smooth peanut butter
• 3  tablespoons dry sherry
• 2  tablespoons honey
• 1 (14 ounce) package firm tofu, cut into ½-inch cubes
• 8  ounces  fresh spinach pasta

Directions

1. Place spinach, bean sprouts, carrots, scallions and snow peas in serving bowl; set aside.
2. In a small saucepan, combine soy sauce, peanut butter, sherry and honey, and heat gently, stirring often, until hot and bubbly.
3. Add tofu and toss gently with rubber spatula to coat with sauce.
4. Remove from heat and cover to keep warm.
5. Meanwhile, in large pot of boiling water, cook pasta according to package directions.
6. Drain pasta in a colander and add to vegetables in serving bowl.
7. Pour tofu and peanut sauce on top and toss to combine.