Asian Vegetable Pasta

By cserumga

1 cup equals 358 calories, 10 g fat (2 g saturated fat), 0 cholesterol, 472 mg sodium, 54 g carbohydrate, 5 g fiber, 15 g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1 vegetable, 1 fat.

Ingredients

• 4 quarts water
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 8 ounces uncooked angel hair pasta
• 3/4 cup julienned carrots
• 1/3 cup reduced-fat creamy peanut butter
• 3 tablespoons rice vinegar
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup unsalted peanuts, chopped

Preparation

Step 1

•In a Dutch oven, bring the water to a boil. Add asparagus and pasta; cook for 3 minutes. Stir in carrots; cook for 1 minute or until pasta is tender. Drain and keep warm.

• In a small saucepan, combine the peanut butter, vinegar, soy sauce, brown sugar and pepper flakes. Bring to a boil over medium heat, stirring constantly. Pour over pasta mixture; toss to coat. Sprinkle with peanuts.