Asian Vegetable Pasta Recipe

4 18 16
Asian Vegetable Pasta Recipe
Asian Vegetable Pasta Recipe photo by Taste of Home
Publisher Photo

Asian Vegetable Pasta Recipe

Read Reviews
4 18 16
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
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
5 servings
TOTAL TIME:
Prep/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.
Originally published as Asian Vegetable Pasta in Light & Tasty February/March 2006, p37

Nutritional Facts

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

  • 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
  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

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Reviews forAsian Vegetable Pasta

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debbiepski User ID: 5015543 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 User ID: 5015543 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 User ID: 5015543 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 User ID: 7067132 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 User ID: 2919251 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 User ID: 6542477 105553
Reviewed Apr. 6, 2012

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

MY REVIEW
nicholewikel User ID: 5949945 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 User ID: 3830242 134429
Reviewed May. 11, 2011

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

MY REVIEW
Kenosha Becca User ID: 5711959 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 User ID: 4865177 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"

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