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