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
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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.
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A challenge to prepare, but the faimly loved it! I had to use frozen asparagus and balsomic viniger, but it turned out good.
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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.