• 10 oz pasta (used yellow lentil spaghetti)
• 1/2 head broccoli, cut into florets
• 2 tablespoon oil 
• 3 cups Nature's Greens® Shredded Collard Greens
• 1/2 red bell pepper, chopped
• 8-10 baby carrots, chopped
• 1 tablespoon ground ginger

Sauce:

• 1/2 cup peanut butter 
• 4 tablespoon mirin 
• 1 tablespoon garlic
• 1/4 cup tamari
• 1 tablespoon liquid aminos
• 1 teaspoon maple syrup
• 1 teaspoon Sriracha
• 2 tablespoon water

1. Prep the veggies by chopping them, and boil a pot of water.
2. Place pasta in boiling pot of water (I break the spaghetti in half first) and cook until al dente. Add in broccoli florets after a couple minutes.
3. Place oil in a large pan over medium heat, and add in the shredded collards, bell pepper, and carrots. Stir every few minutes to cook all sides.
4. While pasta and veggies are cooking, mix together ingredients for sauce in a medium sized bowl. Slowly add more water or mirin for thinner sauce, more pb for thicker sauce.
5. Drain pasta and broccoli, lower the heat on the pan, and then add pasta and broccoli to pan with veggies. Toss in ginger (add more to taste, if desired), and combine with the sauce.
6. Mix sauce with pasta and veggies until coated, top w/ sriracha.

 Recipe courtesy of @chickpeachick_.