Peanut butter pasta with veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound asparagus, cut into 2-inch pieces3 carrots, peeled and cut into matchsticks1 red bell pepper, cut into matchsticks1/2 a red onion, thinly sliced8 ounces of whole wheat angel hair1/3 cup smooth peanut butter1/4 cup milk3 tablespoons soy sauce3 tablespoons rice wine vinegar1/2 teaspoon crushed red pepper flakes2 tablespoons vegetable oilSalt and pepper to tastechopped peanuts (optional)
Heat the oil in a big skillet over medium to medium-high heat and saute your veggies until they are soft and starting to get brown on the edges. Season with salt and pepper.
Meanwhile heat your pasta water to boiling and drop in your pasta. Since 8 ounces is roughly half a box, I use the highly scientific method of removing enough from the box until it looks halfway empty. Cook the pasta according to package directions.
Set your veggies aside and drain your pasta. Then you can use the veggie pan to warm up your sauce. Drop in the soy sauce, peanut butter, rice wine vinegar, milk, and red pepper flakes. Whisk that all together and add to the past and veggies in a bowl.
Toss to combine.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user YPSISHRINKY.
Meanwhile heat your pasta water to boiling and drop in your pasta. Since 8 ounces is roughly half a box, I use the highly scientific method of removing enough from the box until it looks halfway empty. Cook the pasta according to package directions.
Set your veggies aside and drain your pasta. Then you can use the veggie pan to warm up your sauce. Drop in the soy sauce, peanut butter, rice wine vinegar, milk, and red pepper flakes. Whisk that all together and add to the past and veggies in a bowl.
Toss to combine.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user YPSISHRINKY.
Nutritional Info Amount Per Serving
- Calories: 415.3
- Total Fat: 19.2 g
- Cholesterol: 0.3 mg
- Sodium: 808.7 mg
- Total Carbs: 57.3 g
- Dietary Fiber: 10.6 g
- Protein: 14.6 g
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