8 oz. pkg. whole wheat spaghetti
1 bag fresh vegetable medley or vegetables of choice
½ cup smooth peanut butter
2 Tbsp. Braggs Liquid Aminos
2 tsp. minced garlic
1 ½ tsp. chile-garlic sauce
1 tsp. minced fresh ginger
Slightly undercook the pasta until el dente; then add the vegetables and cook until the vegetables are just tender. Drain mixture, reserving 1 cup of liquid. Whisk peanut butter, Braggs, garlic, chile-garlic sauce and ginger in a large bowl. Add the reserved cooking liquid, pasta and vegetables. Toss well to coat. Serve warm or chilled.