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Asian Vegetable Pasta

Name: Asian Vegetable Pasta
Prep time: 20 min
Total time: 20 min
Yield: 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

11 reviews

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Test Kitchen Approved

Total Time

Prep/Total Time: 20 min.

Makes

5 servings

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

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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.

Nutrition Facts

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

Asian Vegetable Pasta

Total Time

Makes

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