Peanut butter pasta with veggies

1 pound asparagus, cut into 2-inch pieces
3 carrots, peeled and cut into matchsticks
1 red bell pepper, cut into matchsticks
1/2 a red onion, thinly sliced
8 ounces of whole wheat angel hair
1/3 cup smooth peanut butter
1/4 cup milk
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
1/2 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
Salt and pepper to taste
chopped peanuts (optional)

*To make this vegan, just sub veggie broth for the milk. This would be great with sauteed tofu, too.

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.