 |
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 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.
|
Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |