Pea Corn Noodle Bowls

Ingredients

• 8 Ounce spaghetti - 8 (ounces)
• 1 Cup frozen peas - 1 (cup)
• 1 Cup frozen corn kernels - 1 (cup)
• 2 Count carrots, grated - 2 (medium), grated
• 2 Tablespoon low sodium soy sauce - 2 (tablespoons)
• 1 Tablespoon olive oil - 1 (tablespoon)
• 1 Teaspoon brown sugar - 1 (teaspoon)
• 0.5 Teaspoon garlic powder - 1/2 (teaspoon)

Instructions

1. Prep the vegetables

   1. *Grate the carrots* and measure the *frozen peas and corn* so everything is ready before cooking.

2. Boil the spaghetti

   2. Bring a large pot of water to a boil, add the *spaghetti*, and cook until *just tender*, about *8 to 10 minutes*.

3. Add the vegetables

   3. During the last *2 minutes of cooking*, add the *peas, corn, and grated carrots* to the pot with the noodles.

4. Reserve pasta water and drain

   4. Scoop out *1/4 cup pasta water*, then drain the noodles and vegetables in a colander.

5. Make the sauce

   5. Return the empty pot to low heat and stir together the *soy sauce, olive oil, brown sugar, garlic powder,* and *reserved pasta water* for about *30 seconds*.

6. Toss the noodles

   6. Add the noodles and vegetables back to the pot, then *toss gently* until everything is *lightly coated and warm*.

7. Serve

   7. Divide into bowls and let cool for *2 to 3 minutes* before serving to children.