Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
Ginger, basil, lime and peanut butter make a luscious Thai sauce for linguine and veggies. It’s how I get my family to eat whole wheat pasta.
Allil Binder Spokane, Washington
Peanut Ginger Pasta Recipe
Peanut Ginger Pasta
2 ½ tsp. grated lime peel
¼ cup lime juice
2 Tbsp. reduced-sodium soy sauce
2 tsp. water
1 tsp. sesame oil
1/3 cup creamy peanut butter
2 ½ tsp. minced fresh gingerroot
2 garlic cloves, minced
¼ tsp. salt
¼ tsp. pepper
8 oz. uncooked whole wheat linguine
2 cups small fresh broccoli florets
2 medium carrots, grated
1 medium sweet red pepper, julienned
2 green onions, chopped
2 Tbsp. minced fresh basil
Place the first 10 ingredients on a blender; cover and process until blended. Cook linguine according to package directions, add broccoli during the last 5 minutes; drain.
Transfer linguine and broccoli to a large bowl. Add remaining ingredients. Add peanut butter mixture and toss to combine. 4 servings
(Recipe for Peanut Ginger Pasta was in www.tasteofhome.com, 2015)
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