Asian Spaghetti with Garlic and Vegetables
Spaghetti with an Asian-inspired twist! A 30-minute meal that is simple to adapt with your own favorite veggies.
Servings4 medium bowls
- 8 oz. spaghetti* (gluten-free if desired)
- 8 oz. mushrooms (I use cremini)
- 5 oz. snow peas (about 1.5 cups)
- 2 medium carrots
- 6 green onions
- 3-4 cloves garlic
- 1/4 cup tamari (or less)
- Optional: 1/2 tsp. freshly grated ginger, 2 tsp. toasted sesame oil
- Sesame seeds, mung bean sprouts
Cook spaghetti* according to package directions, leaving al dente (not mushy). Drain and set aside when finished.
Meanwhile, slice mushrooms, cut green onions in 1/2″ pieces, and cut carrots into matchsticks/julienned (or shred/dice for quicker prep). Mince garlic.
In a large skillet over medium-high heat, sauté mushrooms for 2-3 minutes. (Use 3 Tbsp. water/broth for no-oil sauté method, or toasted sesame oil for more flavor if desired.)
Add snow peas, carrots, and green onion. Cook for 5 minutes or until crisp-tender.
Reduce heat to medium. Add minced garlic (and any freshly grated ginger if using). Stir and sauté for 1 minute.
Add cooked spaghetti and tamari. (I use about 1/4 cup tamari, but start with 2-3 Tbsp. for less salty.)
Toss well to combine and heat for 2-3 minutes. Top with sesame seeds if desired. Serve warm immediately or chilled.
*Noodles: I use gluten-free brown rice + quinoa spaghetti, and I break them in half before cooking for easier manageability.
Adapted from Taste of Home.
Calories: 253 kcal | Carbohydrates: 52 g | Protein: 10 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 438 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 5660 IU | Vitamin C: 28 mg | Calcium: 47 mg | Iron: 2 mg