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Indonesian Pasta

Yield 2 servings.

Ingredients

  • 1/4 cup canned low-sodium chicken broth, undiluted
  • 1 tablespoon plus 1 teaspoon reduced-fat creamy peanut butter
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons minced onion
  • 1 teaspoon seeded, minced serrano chile pepper
  • 1/8 teaspoon brown sugar
  • Dash of ground cumin
  • Vegetable cooking spray
  • 1/4 pound fresh asparagus spears (about 9 spears)
  • 2 tablespoons julienne-sliced sweet red pepper
  • 3 tablespoons sliced green onions
  • 1 tablespoon chopped fresh parsley
  • 2 ounces capellini (angel hair pasta), uncooked
  • Asparagus spears (optional)

Nutrition Information

  • calories 191
  • caloriesfromfat 23 %
  • fat 4.9 g
  • satfat 0.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 7.8 g
  • carbohydrate 30.2 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 256 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 8 ingredients in a small saucepan; bring to a boil, stirring constantly. Set aside, and keep warm.

  2. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add asparagus and red pepper; saute 3 minutes or until tender. Add green onions; saute 30 seconds. Remove from heat; stir in parsley.

  3. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a serving bowl. Add peanut sauce and vegetable mixture; toss gently. Serve warm. Garnish with additional asparagus spears, if desired.

Cooking Light Light Cooking for Two