Back to Asian Vegetable Pasta

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Asian Vegetable Pasta Recipe

Asian Vegetable Pasta 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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:5 servings

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

  • 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.
  • 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. Yield: 5 servings.

Nutritional Facts

1 cup: 358 calories, 10g fat (2g saturated fat), 0mg cholesterol, 472mg sodium, 54g carbohydrate (13g sugars, 5g fiber), 15g protein .

Reviews for Asian Vegetable Pasta

Sort By :
MY REVIEW
debbiepski 160053
Reviewed May. 5, 2013

"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."

MY REVIEW
debbiepski 134994
Reviewed May. 5, 2013

"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."

MY REVIEW
debbiepski 84643
Reviewed May. 5, 2013

"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."

MY REVIEW
Kidcook101 75904
Reviewed Jan. 4, 2013

"A challenge to prepare, but the faimly loved it! I had to use frozen asparagus and balsomic viniger, but it turned out good."

MY REVIEW
treehouse3518 66295
Reviewed May. 30, 2012

"I used the sauce over cooked spaghetti squash and it was delightful! Added the peanuts and vegetables as well - thank you!"

MY REVIEW
deannasnz 105553
Reviewed Apr. 6, 2012

"This made a good, satisfying main dish. I used broccoli instead of asparagus."

MY REVIEW
nicholewikel 84642
Reviewed Nov. 19, 2011

"If you're a fan of Pad Thai then you will appreciate and love this easy great tasting dish."

MY REVIEW
karen1965B 134429
Reviewed May. 11, 2011

"This was delicious. We added chicken and onion."

MY REVIEW
Kenosha Becca 105551
Reviewed Feb. 4, 2011

"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."

MY REVIEW
geeclark 66289
Reviewed May. 7, 2010

"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"

MY REVIEW
annemariee 66288
Reviewed Jan. 11, 2009

"This is absolutely one of my favorites. It is easy and very delicious!"

MY REVIEW
ahd605 75903
Reviewed Jan. 10, 2009

"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 :>"

MY REVIEW
Melb31 160047
Reviewed Jan. 10, 2009

"This sounds so good. Can't wait to try it."

MY REVIEW
sohkawetra 66278
Reviewed Jan. 8, 2009

"A large stock pot would work. "

MY REVIEW
HLappin 160045
Reviewed Jan. 8, 2009

"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."

MY REVIEW
dagny21 84605
Reviewed Jan. 5, 2009

"We liked this a lot."

MY REVIEW
jilliebean_az 150245
Reviewed Mar. 1, 2008

"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.


MY REVIEW
annemariee 61643
Reviewed Mar. 1, 2008

"I have made this several times. It is easy and tasty. To cut calories, I use less pasta."

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.