Tuesday, July 17, 2012

Asian Vegetable Pasta

This wasn't a favorite recipe of mine but the hubs was actually home for this meal and absolutely loved it... This is shocking mainly due to the fact that he likes meat in EVERYTHING that I make and isn't a big fan of anything vegetarian! :) So, with a thumbs up like that, I had to include this recipe...

Asian Vegetable Pasta
(recipe found in Taste of Home Healthy Cooking)

8 ounces angel hair pasta
1 pound asparagus, cut into 1" pieces
3/4 cup julienned carrots
1/3 cup reduced fat creamy peanut butter (i used chunky)
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

Bring water to a boil. Add pasta and asparagus; cook for 3 minutes. Stir in carrots; cook 1 minute or until pasta is tender; drain. In a saucepan, combine peanut butter, rice vinegar, soy sauce, brown sugar and red pepper flakes. Bring to a boil, stirring constantly. Toss with pasta. Sprinkle with nuts.

Serves: 5
Points: 7 per 1 cup

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