It's a Keeper: Veggie-Loaded Spicy Peanut Noodles

I think I've mentioned before that in an effort to help our budget (and I guess in the interest of health, too), I've started trying to work a vegetarian meal into our meal plan each week. Oddly enough, I am so accustomed to looking at entrees with meat that I sometimes forget. However, I am happy to report that I remember to make Veggie-Loaded Spicy Peanut Noodles and it was darn good.

The recipe is from last year's May issue of Every Day with Rachael Ray, so it's nice and Springy. Plus, it is crazy simple to make, is pretty healthy, and would be easy to make even on a weeknight. Here's the recipe with my comments in brackets:

3/4 pound spaghetti [I used whole wheat to bump up the protein and healthiness factor.]
3/4 cup crunchy peanut butter [I really think using the crunchy is important for the texture, but smooth would definitely work in a pinch.]
Juice of 2 limes
1/4 cup rice vinegar
1-1/2 teaspoons crushed red pepper
Salt
4 carrots—peeled, halved lengthwise and thinly sliced crosswise
1 cucumber—peeled, halved lengthwise, seeded and sliced crosswise
1 red bell pepper, cut into matchsticks
6 scallions, thinly sliced

In a large pot of boiling salted water, cook the spaghetti until al dente. Drain and rinse under cold water.

Meanwhile, in a large bowl, whisk together the peanut butter, lime juice, vinegar, crushed red pepper and 1/4 cup water; season with salt. Add the pasta and toss to coat. Add the carrots, cucumber, bell pepper and scallions and toss.