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While this recipe's ginger sauce was designed for pasta, it's also good over green beans, pierogies or salmon. I've often tripled the sauce, then frozen the extra so I can whip this dish up even faster on busy nights.
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 each) equals 359 calories, 18 g fat (10 g saturated fat), 44 mg cholesterol, 221 mg sodium, 43 g carbohydrate, 2 g fiber, 9 g protein.
Originally published as Ginger Garlic Linguine in Quick Cooking January/February 2005, p35
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Reviewed on May. 19, 2010 by Aseleener
Yummy! We loved this dish. I reduced the butter to 6 tbsp. I left out the basil (bc I forgot) and the cayenne (bc I don't like it) and it was perfect. In my opinion, the basil and cayenne are not needed because the garlic and ginger are so good together. Make sure you use fresh ginger, not the powdered stuff. I will definitely be making this many times in the future.
Reviewed on May. 01, 2010 by bameiboo
Way too much butter for the pasta. It seemed too greasy and you couldn't taste much of the spices. Just ok.
Reviewed on Feb. 14, 2010 by Sascha18
We really liked this recipe. I halved the recipe and served it as a side dish along with the Bombay Chicken you can find on Taste of Home. I used whole wheat noodles and added a bit moe parmesean cheese then what the recipe suggests. I plan on making this again in the future!
Reviewed on Oct. 12, 2008 by sarahwheat
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