Asian Vegetable Pasta

• 4 quarts water
• 1 pound fresh asparagus, 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

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.
2. 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.

water, fresh asparagus, angel hair pasta, carrots, peanut butter, rice vinegar, soy sauce, brown sugar, red pepper, unsalted peanuts

Taken from www.tasteofhome.com/recipes/asian-vegetable-pasta/ (may not work)