Nutty Vegetable Pasta

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

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 390
  • Calories from fat: 30%
  • Fat: 12.9g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 3.7g
  • Protein: 18.6g
  • Carbohydrate: 53.3g
  • Fiber: 6.4g
  • Cholesterol: 0.0mg
  • Iron: 3mg
  • Sodium: 785mg
  • Calcium: 51mg

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

Preparation

  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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