Asian Vegetable Pasta Recipe

Reviewed on Jan. 11, 2009 by annemariee

This is absolutely one of my favorites. It is easy and very delicious!

Reviewed on Jan. 10, 2009 by ahd605

We Liked this my husband gave it a 4. I had some extra shrimps. So I used as a garnish with the peanuts. I will cook this agein :>

Reviewed on Jan. 10, 2009 by Melb31

This sounds so good. Can't wait to try it.

Reviewed on Jan. 08, 2009 by sohkawetra

A large stock pot would work.

Reviewed on Jan. 08, 2009 by HLappin

What is a good substitute for a Dutch oven? We don't have one but this sounds great and I'd like to make it.

Reviewed on Jan. 05, 2009 by dagny21

We liked this a lot.

Reviewed on Mar. 01, 2008 by jilliebean_az

Well I am putting the recipe here. Sounds terrific and nice to have another review on it. Thank-you!

Jill

Asian Vegetable Pasta

Light & Tasty

A little peanut butter and a sprinkling of peanuts give this side dish plenty of flavor. While red pepper flakes offer a little kick, brown sugar balances it out with a hint of sweet. —Mitzi Sentiff of Alexandria, Virginia

Ingredients:

• 4 quarts water
• 8 ounces uncooked angel hair pasta
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 3/4 cup julienned carrots
• 1/3 cup reduced-fat creamy peanut butter
• 3 tablespoons rice vinegar
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup unsalted peanuts, chopped

Directions:

In a Dutch oven, bring the water to a boil. Add pasta and asparagus; cook for 3 minutes. Stir in carrots; cook for 1 minute or until pasta is tender. Drain and keep warm.
    In a small saucepan, combine the peanut butter, vinegar, soy sauce, brown sugar and pepper flakes. Bring to a boil over medium heat, stirring constantly. Pour over pasta mixture and toss to coat. Sprinkle with peanuts. Yield: 5 servings.

Reviewed on Mar. 01, 2008 by annemariee

I have made this several times. It is easy and tasty. To cut calories, I use less pasta.