So, my new house has a dishwasher the size of a shoebox. It’s only temporary of course, because it looks like the kitchen remodel will be starting next month (eeeeeek!). But, as somebody who cooks and gets dishes dirty for a living, a teeny tiny dishwasher isn’t ideal. Since I can basically only fit two glasses, one plate and a spatula in there at one time, I’ve had to change the way I cook out of necessity (or suffer through marathon dish washing sessions).
Fewer dishes doesn’t have to mean less flavor. One of my favorite one-pot meals has always been a stir-fry with lots of colorful veggies and plenty of Asian flair. I love turning these stir-fries into lo mein-inspired pasta meals, which used to mean getting an extra pot dirty to boil the pasta. But Barilla must have had tiny dishwashers like mine in mind when they created their Pronto line.
Available in five varieties, Barilla Pronto is an innovative new line of pasta that allows busy home cooks to save a ton of time prepping and cleaning up meals. Simply place Barilla Pronto pasta in a pan, cover with cold water, and then cook on high heat until pasta is tender and water is absorbed, with no need to pre-boil or drain!
I was able to keep this meal to one pot + two bowls. I quickly pickled some cucumbers in a ginger pickling liquid, then set that aside in a bowl. Then, using one high-sided skillet, I sautéed my veggies – mushrooms, onion, green pepper, red pepper, carrots and celery – then transferred that to a plate. I added a box of Barilla Pronto Spaghetti to the same skillet, covered it with a mixture of beef broth and water and cooked until the pasta was perfectly al dente.
I tossed the pasta with a homemade spicy peanut sauce, then added my veggies back in. Then, it was time to transfer this glorious spicy peanut spaghetti stir-fry to some plates, top it with the tangy pickled cucumber and a sprinkle of peanuts, and dig in!
Spicy Peanut Spaghetti Stir-Fry with Ginger Pickled Cucumber
For the Ginger Pickled Cucumbers:
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon grated fresh gingerroot
- 1 teaspoon kosher salt
- 1 cucumber, cut into matchsticks
For the Spicy Peanut Spaghetti Stir-Fry:
- 2-1/4 cups less-sodium beef broth, divided
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons sambal oelek
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons vegetable oil, divided
- 8 ounces cremini mushrooms, sliced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small white onion, sliced
- 1 package (12 ounces) Barilla Pronto Spaghetti
- 1 cup water
- 1/3 cup roasted peanuts
- Make the Ginger Pickled Cucumbers: In small bowl, stir together vinegar, sugar, gingerroot and salt. Add cucumber and toss to combine. Set aside at room temperature while preparing stir-fry, stirring occasionally.
- Make the Spicy Peanut Spaghetti Stir-Fry: In small bowl, whisk together 1/4 cup broth, peanut butter, soy sauce, sambal oelek and vinegar.
- In large high-sided skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms and cook 3 to 4 minutes or until golden brown, stirring occasionally. Transfer mushrooms to plate; add remaining 1 tablespoon oil to skillet and return to heat. Add carrots, celery, green pepper, red pepper and onion. Cook 5 to 6 minutes or until vegetables are tender-crisp, stirring occasionally. Transfer vegetables to plate with mushrooms.
- Return skillet to stove; add spaghetti, water and remaining 2 cups beef broth. Increase heat to high; cook 10 minutes or until pasta is al dente and most liquid is absorbed, stirring occasionally.
- Reduce heat to low. Add peanut butter mixture to pasta; toss until well combined. Add vegetables and cook 2 minutes or until everything is heated through, stirring frequently. Serve garnished with peanuts and Ginger Pickled Cucumber.
Disclosure: This was a sponsored post written by me on behalf of Barilla. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.