Indonesian Pasta

[Guest guest]

Indonesian Pasta

 

~~~Sauce~~~

1/2 cup vegetable broth

1 jalapeño pepper, seeded and chopped, or to taste

2 TB soy sauce

2 TB peanut butter

1 TB minced dried onion

1 TB lemon juice

1/4 tsp. brown sugar

 

In a small sauce pan combine the first seven ingredients. Bring to a boil,

stirring

constantly. Remove from the heat; keep warm. Set aside.

 

18 fresh asparagus spears, trimmed and cut into 1 " pieces

1/2 medium red bell pepper, julienned

2 tsp. extra virgin olive oil

 

In a large skillet; sauté asparagus and red pepper in oil for 6 to 8 minutes.

 

6 oz. uncooked angel hair pasta

 

Cook pasta according to package directions. Drain and set aside

 

1/2 cup green onions, thinly sliced

 

Add green onions to the asparagus mixture, sauté for 2 to 3 minutes or until

vegetables

are crisp tender. Add pasta to vegetable mixture and the Sauce. Mix well.

 

Yield: 4 servings.

 

Note: When cutting or seeding hot pepper, use rubber or plastic gloves to

protect your

hands. Avoid touching your face.