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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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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. âMitzi 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:
1. 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.
2. 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. Yield: 5 servings.
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