20-Minute Peanut Sauced Veggies and Noodles

A tangy homemade peanut sauce tops a vegetarian pasta dish that you can make in minutes -- no grocery trip needed!

Here's a recipe for those nights when you need to pull something for dinner and fast. With this peanut veggie noodle bowl, you've probably got all the ingredients on hand. Start by cooking 12 ounces of dried spaghetti in a large pot according to the package directions. Add a 16-ounce package of mixed frozen vegetables so the pot will last three minutes of cooking. We love one with a mix of carrots, green beans, and red peppers. Drain the pasta and the veggies and return it to the pan. Meanwhile, make the peanut sauce. In a sauce pan, whisk together 2/3 of a cup of peanut butter, 1/2 cup of light coconut milk, two to three tablespoons of soy sauce, two tablespoons of lime juice, two tablespoons of grated fresh ginger, one clove of minced garlic, and a few dashes of hot sauce. Cook over medium heat just until it's heated through. Pour the sauce over the pasta and veggies, and toss to coat. That's dinner in 20 minutes flat, and you didn't even have to go to the grocery store.