Title: Indonesian Pasta
Categories: Pasta Ethnic Main
Yield: 4 Servings
| 2 | tb | Creamy peanut butter |
| 1/2 | c | Chicken broth |
| 2 | tb | Soy sauce |
| 1 | tb | Lemon juice |
| 1 | tb | Minced onion |
| 2 | | Serrano chile peppers, seeded and minced |
| 1/4 | ts | Brown sugar |
| 18 | | Fresh asparagus spears, cut into 1-inch pieces |
| 1/2 | | Medium-size red bell pepper, cut into strips |
| 1/2 | c | Sliced green onions |
| 8 | oz | Angel hair pasta, cooked |
| | | Garnish: blanched fresh asparagus spears |
Bring first 7 ingredients to a boil in a small saucepan, stirring
constantly. Remove from heat, and keep warm. Saute asparagus and bell
pepper in a nonstick skillet coated with vegetable cooking spray 3 minutes
or until tender. Add green onions; saute until tender. Toss with pasta and
peanut butter sauce. Serve warm. Garnish, if desired.