Ingredients
4 quarts water1 pound fresh asparagus, cut into 1-inch pieces8 ounces uncooked angel hair pasta3/4 cup julienned carrots1/3 cup reduced-fat creamy peanut butter3 tablespoons rice vinegar3 tablespoons reduced-sodium soy sauce2 tablespoons brown sugar1/2 teaspoon crushed red pepper flakes1/4 cup unsalted peanuts, chopped
Preparation
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.
