I love making this quick Asian-style spaghetti when I come home from school. It's delicious, sweet, and spicy. A perfect and fast meal.
Sweet green peas
Ground Red Pepper
Place the spaghetti in salted water and bring it to a boil. (An unconventional way to cook pasta - cook it while the water comes up to boil. It's faster! At least in my mind...)
Cut about 5 or 6 baby carrots into small disks. I use baby carrots because they are the perfect little size! Cook with about 2 tablespoons of butter. It seems like a lot of butter, but carrots really drink up all that butter.
Add 1/2 cup of frozen green peas and cook until thawed. Set aside.
Bring 1/2 cup of soy sauce and 1 tablespoon of butter to a simmer in the pan you cooked the carrots and peas in.
Add 3 or 4 tablespoons of brown sugar and 1 teaspoon of honey to the sauce and let it simmer and reduce into a think sauce. I like the consistency to be slightly syrupy. You can thin out the sauce with butter if needed. Be careful! This sauce reduces very quickly!
Pour the sauce over the pasta and vegetables and sprinkle with red pepper.