Asian Vegetable Pasta

Total Time

Prep/Total Time: 20 min.


5 servings

Updated: Sep. 30, 2022
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
Asian Vegetable Pasta Recipe photo by Taste of Home


  • 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.

Nutrition Facts

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