Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

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

Recipe by Oxmoor House January 2003

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Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Source

Cooking Light Superfast Suppers

Nutrition Facts

390 calories; calories from fat 30%; fat 12.9g; saturated fat 1.9g; mono fat 6g; poly fat 3.7g; protein 18.6g; carbohydrates 53.3g; fiber 6.4g; cholesterol 0mg; iron 3mg; sodium 785mg; calcium 51mg.
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