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Asian Vegetable Pasta

 Asian Vegetable Pasta
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
5 ServingsPrep/Total Time: 20 min.

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 Facts: 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,

2 of 2

Asian Vegetable Pasta (continued)

Nutritional Facts: 1 vegetable, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.