Indonesian Pasta

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 2

Ingredients:

1/4 cup canned low-sodium chicken broth, undiluted

1 tablespoon plus 1 teaspoon reduced-fat creamy peanut butter

1 tablespoon low-sodium soy sauce

2 teaspoons lemon juice

1 1/2 teaspoons minced onion

1 teaspoon seeded, minced serrano chile pepper

1/8 teaspoon brown sugar

dash of ground cumin

vegetable cooking spray

1/4 pound fresh asparagus spears (about 9 spears)

2 tablespoons julienne-sliced sweet red pepper

3 tablespoons sliced green onions

1 tablespoon chopped fresh parsley

2 ounces capellini (angel hair pasta), uncooked

asparagus spears (optional)

Directions:

1. Combine first 8 ingredients in a small saucepan; bring to a boil, stirring constantly. Set aside, and keep warm.
2. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add asparagus and red pepper; saute 3 minutes or until tender. Add green onions; saute 30 seconds. Remove from heat; stir in parsley.
3. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a serving bowl. Add peanut sauce and vegetable mixture; toss gently. Serve warm. Garnish with additional asparagus spears, if desired.

By RecipeOfHealth.com