Source: Adapted from The Food You Crave, Ellie Krieger
3/4 box spinach linguine or whole-wheat spaghetti (I used maybe 1/4 box of the WW spaghetti)
2 cups broccoli florets (I would cut them into smaller pieces next time, too hard to toss if they are larger)
2 cups snow peas, trimmed
2 cups sugar snap peas (left this out since I couldn't get good ones - shredded carrots might work nicely in their place if you have them)
1/2 cup unsalted peanuts
1/2 cup creamy natural peanut butter (I used regular peanut butter)
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons (seasoned) rice vinegar
2 tablespoons fresh lime juice
1 scallion (white and green parts), cut into pieces (I used 4 scallions)
1 piece of ginger (about 3/4 inch) fresh ginger, peeled and finely grated (I used a piece that was about 1/2 inch)
2 tablespoons firmly packed dark brown sugar
1/4 teaspoon red pepper flakes, plus more to taste (left these out completely)
Cook pasta according to package directions. Drain and rinse under cold water.
While pasta is cooking, put broccoli in a steamer and steam for about 3-5 minutes (I would steam longer because it seemed like it wasn't cooked enough), then add snow peas and sugar snap peas and steam for an additional 2 minutes.
Toast peanuts in a dry skillet until fragrant - about 3-5 minutes. Set aside.
Prepare the sauce in a blender or food processor. Put all ingredients (peanut butter through red pepper) into blender or food processor and blend until smooth.
Immediately before serving, toss 3/4 of the peanut sauce with the pasta. Divide between 6 serving bowls and place vegetables on top. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts and sprinkle on top (I tossed with the pasta and sauce).