Recipe – Vegetable Spaghetti Medley

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.