Asian Vegetable Pasta
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 5 servings.
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
Ingredients
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4 quarts water
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1 pound fresh asparagus, cut into 1-inch pieces
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8 ounces uncooked angel hair pasta
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3/4 cup julienned carrots
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1/3 cup reduced-fat creamy peanut butter
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3 tablespoons rice vinegar
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3 tablespoons reduced-sodium soy sauce
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2 tablespoons brown sugar
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1/2 teaspoon crushed red pepper flakes
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1/4 cup unsalted peanuts, chopped
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 cup: 358 calories, 10g fat (2g saturated fat), 0 cholesterol, 472mg sodium, 54g carbohydrate (13g sugars, 5g fiber), 15g protein.
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