Nutty Vegetable Pasta

Prep: 6 minutes; Cook: 10 minutes. Look for packages of matchstick-cut carrots in the produce section near the bagged salads.


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

Recipe from

Oxmoor House

Nutritional 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


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


Snap off tough ends of asparagus. Cut asparagus into 1-inch pieces. Set aside.

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.

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.

Drain pasta, and place in a large serving bowl. Stir in peanut sauce, tossing to coat. Top evenly with peanuts.

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
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