Indonesian Pasta

• 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)

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.

chicken broth, peanut butter, soy sauce, lemon juice, onion, serrano chile pepper, brown sugar, ground cumin, vegetable cooking spray, sweet red pepper, green onions, parsley, capellini

Taken from www.myrecipes.com/recipe/indonesian-pasta (may not work)