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Asian Vegetable Pasta Recipe

Asian Vegetable Pasta Recipe photo by Taste of Home

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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

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Asian Vegetable Pasta Recipe

Prep/Total Time: 20 min.

Yield: 5 Servings

20 20

Ingredients

4 quarts water
1 pound fresh asparagus, cut into 1-inch pieces
8 ounces uncooked angel hair pasta
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 asparagus and pasta; 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; toss to coat. Sprinkle with peanuts. Yield: 5 servings.

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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Reviews for Asian Vegetable Pasta

Asian Vegetable Pasta

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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 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 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

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