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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 6 minutes; Cook: 10 minutes. Look for packages of matchstick-cut carrots in the produce section near the bagged salads. 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. Snap off tough ends of asparagus. Cut asparagus into 1-inch pieces. Set aside.
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. 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. Drain pasta, and place in a large serving bowl. Stir in peanut sauce, tossing to coat. Top evenly with peanuts.
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