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

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

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.

Originally published as Asian Vegetable Pasta in Light & Tasty February/March 2006

Reviews

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Average Rating:

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.
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.
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.
nicholewikel

Nov 19, 2011

If you're a fan of Pad Thai then you will appreciate and love this easy great tasting dish.
karen1965B

May 11, 2011

This was delicious. We added chicken and onion.
Kenosha Becca

Feb 4, 2011

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.
geeclark

May 7, 2010

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