Indonesian Pasta

Yet another fabulous dish from Cooking Light's, "Low-Fat Ways to Stir-Fry." We loved the peanut sauce and spiciness of the dish. I would double the peanut sauce next time, as it was slightly dry, but the flavor was definitely a hit. My recommendation is to double all ingredients from the chicken broth through the cumin.

Ingredients

• 1/4 cup low-sodium chicken broth
• 1 Tablespoon reduced-fat creamy peanut butter
• 1 Tablespoon low-sodium soy sauce
• 2 teaspoons lemon juice
• 1.5 teaspoons minced onion
• 1 teaspoon seeded, minced serrano chile pepper (I used Sriracha hot sauce instead)
• 1/8 teaspoon brown sugar ( I omitted this)
• dash of ground cumin (I used about 1/4 teaspoon)
• 1/4 pound fresh asparagus spears
• 2 Tablespoons julienne-sliced sweet red pepper (I used the whole pepper)
• 3 tablespoons green onion (I used 2 stalks of green onion)
• 1 tablespoon chopped fresh parsley
• 2 ounced capellini, uncooked
• Asparagus spears for garnish

Ingredients

1. Combine first 8 ingredients in a saucepan; bring to a boil, stirring constantly. Set aside; keep warm.

2. Snap off tough ends of asparagus. Remove scales from stalks, if desired. Heat wok at medium-high, then add asparagus and red pepper; stir-fry 3 minutes or until tender. Add green onions; stir-fry 30 seconds. Remove from heat; stir in parsley.

3. Cook pasta according to package directions. Place pasta in a serving bowl. Add peanut sauce and vegetable mixture; toss gently. Serve warm, garnished with additional asparagus spears, if desired. Yield 2 servings.