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Indonesian Pasta

 Indonesian Pasta
“My family really enjoys this delectable asparagus dish,” says Jolene Caldwell of Council Bluffs, Iowa. “The flavors blend to create an interesting taste.”
4 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1/2 cup chicken broth
  • 2 jalapeno peppers, seeded and chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons peanut butter
  • 1 tablespoon dried minced onion
  • 1 tablespoon lemon juice
  • 1/4 teaspoon brown sugar
  • 6 ounces uncooked angel hair pasta
  • 18 fresh asparagus spears, trimmed and cut into 1-inch pieces
  • 1/2 medium sweet red pepper, julienned
  • 2 teaspoons olive oil
  • 1/2 cup sliced green onions

Directions

  • In a small saucepan, combine the first seven ingredients. Bring to a
  • boil, stirring constantly. Remove from the heat; keep warm.
  • Cook pasta according to package directions. Meanwhile, in a large
  • skillet, saute asparagus and red pepper in oil for 6-8 minutes. Add
  • green onions; saute 2-3 minutes longer or until vegetables are
  • crisp-tender.
  • Drain pasta; toss with vegetable mixture and reserved sauce.
  • Yield: 4 servings.

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Indonesian Pasta (continued)

Nutritional Facts: 1 serving (1 cup) equals 263 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 627 mg sodium, 40 g carbohydrate, 3 g fiber, 11 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.