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Asian Vegetable Pasta

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

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

Printed from tasteofhome.com Oct 11, 2008

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Asian Vegetable Pasta cont.

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.