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

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


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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

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; iron 3mg; sodium 785mg; calcium 51mg.