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Indonesian Pasta

“My family really enjoys this delectable asparagus dish,” says Jolene Caldwell of Council Bluffs, Iowa. “The flavors blend to create an interesting taste.”
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 1/2 cup chicken broth
  • 2 jalapeno peppers, seeded and chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons peanut butter
  • 1 tablespoon dried minced onion
  • 1 tablespoon lemon juice
  • 1/4 teaspoon brown sugar
  • 6 ounces uncooked angel hair pasta
  • 18 fresh asparagus spears, trimmed and cut into 1-inch pieces
  • 1/2 medium sweet red pepper, julienned
  • 2 teaspoons olive oil
  • 1/2 cup sliced green onions

Directions

  • In a small saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Remove from the heat; keep warm.
  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and red pepper in oil for 6-8 minutes. Add green onions; saute 2-3 minutes longer or until vegetables are crisp-tender.
  • Drain pasta; toss with vegetable mixture and reserved sauce.
Nutrition Facts
1 cup: 263 calories, 7g fat (1g saturated fat), 0 cholesterol, 627mg sodium, 40g carbohydrate (5g sugars, 3g fiber), 11g protein.

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Reviews

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Average Rating:
  • reindeer01
    Jan 3, 2021

    No comment left

  • Heidi502
    May 15, 2014

    I love this recipe. I had lost it and now I have found it and I am so excited~ I add pan seared steak to this recipe and sugar snap peas. I cook it all in sesame oil.

  • katlaydee3
    Mar 24, 2014

    Excellent, light tasting dinner with just the right amount of heat.

  • M. Compton
    Sep 17, 2012

    Excellent recipe! My husband & I add a whole sweet red pepper (instead of a half) and pine nuts to this recipe. We keep a jar of chopped jalapeno peppers "on hand" and use 2 heaping TB in this recipe.

  • IvyRiggs
    Nov 13, 2011

    No comment left

  • busdrivingmom
    Apr 22, 2011

    No comment left

  • navyeodmom
    Jun 9, 2010

    Made this for dinner tonight (for a picky eater for a hubby) and it was pretty tasty but a tad too spicy. I would cut back a bit on the jalapeno and add a little olive oil when tossing it all together. Next time we thought it would be good too with chicken pieces in there. Will make it again.

  • krystaljoy
    Mar 4, 2010

    No comment left

  • collin1
    Dec 6, 2009

    My husband and I love this dish! It is so tasty. We add scallops, shrimp or salmon pieces. A lot of ingredients but definitely well worth it.

  • lsprings4
    Oct 31, 2006

    No comment left