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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 Annapolis, Maryland
This recipe is:
Contest Winning
Healthy
Quick
Nutritional Analysis: 1 cup equals 358 calories, 10 g fat (2 g saturated fat), 0 cholesterol, 472 mg sodium, 54 g carbohydrate, 5 g fiber, 15 g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1 vegetable, 1 fat.
Originally published as Asian Vegetable Pasta in Light & Tasty February/March 2006, p37
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on May. 05, 2013 by debbiepski
I substituted broccoli for the asparagus and added some shrimp. It was very good and light. My whole family including my vegetarian daughter liked it.
Reviewed on Jan. 04, 2013 by Kidcook101
A challenge to prepare, but the faimly loved it! I had to use frozen asparagus and balsomic viniger, but it turned out good.
Reviewed on May. 30, 2012 by treehouse3518
I used the sauce over cooked spaghetti squash and it was delightful! Added the peanuts and vegetables as well - thank you!
Reviewed on Apr. 06, 2012 by deannasnz
This made a good, satisfying main dish. I used broccoli instead of asparagus.
Reviewed on Nov. 19, 2011 by nicholewikel
If you're a fan of Pad Thai then you will appreciate and love this easy great tasting dish.
Reviewed on May. 11, 2011 by karen1965B
This was delicious. We added chicken and onion.
Reviewed on Feb. 04, 2011 by Kenosha Becca
This was very good and I'm already planning on making it again! The only modification I made was using rice noodles instead of pasta.
Reviewed on May. 07, 2010 by geeclark
I usually like the recipes here but not this one, it was terrible. The peanut butter made it sweet and mealy and I will not make this again. My family was very unhappy with it as well
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 Pennsylvania Pattie
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 Dec. 30, 2008 by carolyn02582att.com
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 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. Comments Re: Asian Vegetable Pasta I have made this several times. It is easy and tasty. To cut calories, I use less pasta.annemariee Read All Comments Post a Comment Please sign in to post comments.
Well I am putting the recipe here. Sounds terrific and nice to have another review on it. Thank-you!
Jill
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.
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.
I have made this several times. It is easy and tasty. To cut calories, I use less pasta.
Reviewed on Mar. 01, 2008 by annemariee
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