To go along with this weeks star ingredient peanut butter, I made a noodle dish you can eat warm or at room temperature. It’s a quick and easy meal to make for dinner or lunch.


2 cups of whole wheat spaghetti or linguine cooked

1 cup frozen peas cooked

1 cup grated zucchini

1 cup carrots sliced into 1″ sticks

2 green onions sliced small

2 tbsp roasted chopped peanuts

3 tbsp natural peanut butter

4 tsp rice vinegar

2 tsp oil – vegetable or sesame

1 tbsp soy sauce

1/3 cup hot water


In a pot boil pasta until cooked. In a large bowl mix natural peanut butter, rice vinegar, oil and soy sauce. Slowly whisk in the hot water into the peanut butter sauce. Mix sauce into the pasta with peas, zucchini, carrots and onions. Top with chopped peanuts and serve immediately. Enjoy!