Ingredients for 4 servings:
1. coarse salt
2. 12 ounces whole wheat spaghetti
3. 1 bunch broccoli, cut into florets, stalks peeled and thinly sliced
4. 2 red bell peppers, thinly sliced (ribs and seeds removed)
5. 1 large onion, halved and thinly sliced
6. 1/4 cup creamy peanut butter
7. 3 tablespoons dark brown sugar
8. 2 tablespoons rice vinegar
9. 2 tablespoons soy sauce
10. 1 tablespoon toasted sesame oil
11. 2 garlic cloves, minced
12. 1/2-1 teaspoon red pepper flakes

Directions:
1. In a large pot of boiling salted water, cook spaghetti 3 minutes less than al dente. Add broccoli, bell peppers, and onion. Cook until pasta is al dente and vegetables are tender, 3 minutes more. Reserve 1/2 cup pasta water; drain pasta and vegetables.
2. Meanwhile, in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red-pepper flakes. Add hot pasta and vegetables; toss to coat, thinning sauce with a little pasta water, if necessary. Serve at room temperature or chilled.