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 Alexandria, Virginia

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I have made this several times. It is easy and tasty. To cut calories, I use less pasta.

Well I am putting the recipe here. Sounds terrific and nice to have another review on it. Thank-you!

Jill

Asian Vegetable Pasta

Light & Tasty

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 Alexandria, Virginia

Ingredients:

• 4 quarts water
• 8 ounces uncooked angel hair pasta
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 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 pasta and asparagus; 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 and toss to coat. Sprinkle with peanuts. Yield: 5 servings.