3 tablespoons creamy peanut butter
1/3 cup reduced-sodium vegetable broth
2 tablespoons seasoned rice vinegar
2 tablespoons reduced-sodium soy sauce
½ teaspoon red pepper flakes
9 ounces uncooked whole-grain linguine
4 cups fresh asparagus, cut into 10-inch pieces
1/3 cup unsalted dry-roasted peanuts, chopped
1. Place peanut butter in a small saucepan. Heat over low heat while stirring in the broth until blended. Remove from heat. Whisk in rice vinegar, soy sauce and red pepper. Set aside.
2. Cook pasta according to package directions, omitting salt or fat. Add asparagus pieces to the pasta during the last 5 minutes of cooking time. Drain. Return to the pan. Drizzle with peanut butter mixture and toss to coat. Sprinkle with peanuts before serving. Makes 6 servings.