Nutty Vegetable Pasta
Nutty Vegetable Pasta
Prep Time: 6 minutes
Cook Time: 10 minutes
1 pound fresh asparagus
8 ounces uncooked angel hair pasta (I used spaghetti)
3/4 c matchstick carrots
1/3 c reduced fat creamy peanut butter
1/4 c vegetable broth
2 Tbsp brown sugar
3 Tbsp low-sodium soy sauce
3 Tbsp rice wine vinegar
1/2 tsp crushed red pepper
1/4 c unsalted peanuts, chopped
Snap off tough ends of asparagus. Cut asparagus into 1-inch pieces. Set aside.
Cook pasta according to package directions, omitting salt and fat. Add asparagus pieces to pasta during the last 2 minutes of cooking time. Add carrots during the last 30 seconds of cooking time.
Combine peanut butter, and next 5 ingredients in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Remove from heat.
Drain pasta, and place in a large serving bowl. Stir in peanut sauce, tossing to coat. Top evenly with peanuts.
Yield: 4 servings (serving size: 1 1/4 cups)
From Cooking Light Superfast Suppers
Ken's rating: ****
Chalsea's rating: ****1/2
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