Garlic Butter Noodles with Red Peppers and Broccoli

Ingredients

• 8 oz spaghetti – dry
• 2 Tbsp Forager Project Buttery Spread
• 1 carrot – thinly sliced
• 1 red bell pepper
• ½ head broccoli – cut into small florets
• 3 Tbsp olive oil
• 6 cloves garlic – minced
• 2 Tbsp soy sauce
• 1 Tbsp brown sugar
• ½ Tbsp sesame oil
• Parsley for topping
• Optional: red pepper flakes

Prep

Make spaghetti based on package instructions.  Reserve ½ cup pasta water before straining.

Whisk soy sauce, brown sugar, and sesame oil in a small bowl – set aside.

Heat 1 tablespoon oil in a large pan. Add bell peppers and carrots. Stir frequently until brown and tender. Add broccoli and cook for an additional 2 minutes. Remove veggies and set aside.

Melt butter in the pan with remaining olive oil. Add garlic and red pepper flakes (if using) and saute for about 3 to 5 minutes.

Add cooked pasta, veggies and sauce to pan and mix together. Add pasta water to achieve desired consistency. Top with parsley and serve.

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