Ingredients

The following ingredients have 4 Servings
  • 10 ounces spaghetti
  • 1 zucchini (spiralized)
  • 1 yellow squash (spiralized)
  • 1 carrot (spiralized)
  • 1 red bell pepper (chopped)
  • 1 persian cucumber (sliced)
  • Fresh mint
  • Fresh cilantro
  • Fresh basil
  • Thinly sliced scallions
  • Crushed peanuts
  • 1 lime (juiced)
  • 1/2 teaspoon red pepper flakes
  • 4 cloves garlic (minced)
  • 2 tablespoons honey or agave nectar
  • 1/2 cup creamy peanut butter
  • 1/2 cup hot water
  • 4 tablespoons reduced sodium soy sauce

Instruction

  • Fill a large pot with water, add 2 generous pinches of salt, and bring to a boil. Add the pasta and cook until al dente.
  • Combine the lime juice, red pepper flakes, garlic, honey, peanut butter, hot water and soy sauce in a small bowl and whisk together.
  • Drain the pasta in a colander and add the zucchini and yellow squash noodles on top of the pasta so the remnant heat from the pasta slightly cooked the vegetables. After about 3 minutes, toss the pasta and veggies with the peanut sauce. Add in the carrot, red bell pepper and cucumber. Garnish with the cilantro, mint, basil, scallions and crushed peanuts serve.