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
SERVINGS: 5
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep/Total Time: 20 min.
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.