Asian Almond Noodle Bowl

1/4 cup sliced almonds
12 ounces gluten free Supergrain spaghetti
2 cups broccoli, chopped into small florets
1 red bell pepper, chopped into 1 inch pieces
2 cups snow peas, trimmed
1/2 cup almond butter, creamy-style
1/4 cup gluten free tamari sauce
3 tablespoons fresh lime juice
2 tablespoons brown sugar
1/4 teaspoon chili powder
1 scallion, green part only, long thin slices for garnish

Bring a large pot of water to boil. Toast the almonds in a dry skillet over medium high heat, stirring frequently, until golden.
Cook the pasta according to package directions. At three minutes before doneness, add the broccoli to the pasta pot. One minute before pasta is ready, add the peppers and snow peas to the pot.
While the pasta is cooking, make the sauce. Place the almond butter, tamari sauce, lime juice, brown sugar and chili powder and 3-4 tablespoons of pasta water into a medium bowl and wisk until smooth.
Drain the spaghetti and vegetables, return to the pot, add the sauce and toss carefully to coat.
Serve garnished with the scallion greens and toasted sliced almonds.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MIDORI23.