Asian Vegetable Pasta
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
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
Reviews
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.
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.
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.
A challenge to prepare, but the faimly loved it! I had to use frozen asparagus and balsomic viniger, but it turned out good.
I used the sauce over cooked spaghetti squash and it was delightful! Added the peanuts and vegetables as well - thank you!
This made a good, satisfying main dish. I used broccoli instead of asparagus.
If you're a fan of Pad Thai then you will appreciate and love this easy great tasting dish.
This was delicious. We added chicken and onion.
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.
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