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Nutty Vegetable Pasta

Yield 4 servings (serving size: 1 1/4 cups)
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

Nutrition Information

  • calories 390
  • caloriesfromfat 30 %
  • fat 12.9 g
  • satfat 1.9 g
  • monofat 6 g
  • polyfat 3.7 g
  • protein 18.6 g
  • carbohydrate 53.3 g
  • fiber 6.4 g
  • cholesterol 0.0 mg
  • iron 3 mg
  • sodium 785 mg
  • calcium 51 mg

How to Make It

  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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