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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    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

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.

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Reviews

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Average Rating:
  • smcecchetti
    Jun 17, 2013

    No comment left

  • asikes
    May 9, 2013

    No comment left

  • debbiepski
    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.

  • debbiepski
    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.

  • debbiepski
    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.

  • willow28
    Apr 3, 2013

    No comment left

  • Kidcook101
    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.

  • Hanesmom
    Aug 31, 2012

    No comment left

  • treehouse3518
    May 30, 2012

    I used the sauce over cooked spaghetti squash and it was delightful! Added the peanuts and vegetables as well - thank you!

  • deannasnz
    Apr 6, 2012

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