Whole Wheat Pasta with Peanut Sauce and Veggies

Please note that this recipe can be eaten cold or warm. I have tried them both. In the summer, I like it cold, like a pasta salad should be, but a few days ago, I tried it warm. Both ways is good!!

Use a food processor if you have one. I have a great food chopper that cost 10.00, and it's fabulous!!

Serves about 4 (this is the served cold version recipe)

1 pd. of whole wheat speghetti noodles
1/2 c. shredded carrots
1/4. c. chopped scallions
1/4 c. chopped cilantro
1 garlic clove chopped
1/2. c. baby spinach leaves, chopped (optional)
1/2. c. soy sauce
1 c. peanut butter (softened)
1 tsp. honey
1 tsp. parsley
1 tsp. salt
1 T. lime juice
1/4. c. olive oil
1/4. c. peanuts chopped finely

Cook and drain speghetti noodles; set aside. Microwave peanut butter for about 1--15 sec. until soft and stirable. Combine peanut butter, soy sauce, honey, parsley, salt and lime juice. Stir. Combine all veggies together in large mixer bowl add speghetti and olive oil and toss until mixed together. Stir in peanut butter mixture. Toss noodles so they evenly are in peanut mixture. Serve or chill for a few hours. Top with chopped peanuts.