Asian Vegetable Pasta Recipe
Asian Vegetable Pasta Recipe photo by Taste of Home

Asian Vegetable Pasta Recipe

Publisher Photo
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.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 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

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, 1 vegetable, 1 fat.

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.
Originally published as Asian Vegetable Pasta in Light & Tasty February/March 2006, p37

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, 1 vegetable, 1 fat.

Light-Bodied White Wine

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

Reviews for Asian Vegetable Pasta

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (1)
2 Star
 (2)
1 Star
 (2)
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MY REVIEW
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
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
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
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
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!"

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