Read reviews (21)
Rate recipe
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.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
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.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013