• 4 quarts water
• 8 ounces uncooked angel hair pasta
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 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

In a cooking pot, bring the water to a boil.

Add pasta and asparagus; cook for 3 minutes.

Stir in carrots and basil leaves; 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.

by Pak101.com (few years ago!) / 1038 views