Nutty Vegetable Pasta

10 ingredients
4 steps

Ingredients

  • 1 pound fresh asparagus
  • 8 ounces uncooked angel hair pasta
  • 3/4 cup matchstick-cut carrots
  • 1/3 cup reduced-fat creamy peanut butter
  • 1/4 cup vegetable broth
  • 2 tablespoons brown sugar
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons rice wine vinegar
  • 1/2 teaspoon crushed red pepper
  • 1/4 cup unsalted peanuts, chopped

Directions

  1. 1
    Snap off tough ends of asparagus. Cut asparagus into 1-inch pieces. Set aside.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Drain pasta, and place in a large serving bowl. Stir in peanut sauce, tossing to coat. Top evenly with peanuts.

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