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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 450.2
  • Total Fat: 12.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 953.1 mg
  • Total Carbs: 68.5 g
  • Dietary Fiber: 8.5 g
  • Protein: 20.0 g

View full nutritional breakdown of Nutty Vegetable Pasta calories by ingredient
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Nutty Vegetable Pasta

Submitted by: ILLUDWINNEPOOH4

Introduction

Adapted from Cooking Light SuperFast Suppers, p. 205 Adapted from Cooking Light SuperFast Suppers, p. 205
Number of Servings: 4

Ingredients

    1 lb fresh asparagus
    8 oz uncooked angel hair pasta
    3/4 c matchistick-cut carrots
    1/3 c reduced fat peanut butter
    1/4 c chicken broth (use vegetable to make this a vegetarian dish)
    2 TBSP brown sugar
    3 TBSP low-sodium soy sauce
    3 TBSP rice wine vinegar
    1/2 tsp crushed red pepper
    1/4 c unsalted peanuts, chopped

Directions

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 the 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.

Yield: 4 servings.
Serving size: 1 1/4 c

Number of Servings: 4

Recipe submitted by SparkPeople user ILLUDWINNEPOOH4.






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