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Peanut Ginger Pasta

Peanut Ginger Pasta
Tip Idea: To make this healthier and save 2 grams of fat per serving, use reduced-fat peanut butter.
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 tablespoons lime juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon water
  • 1/2 teaspoon sesame oil
  • 3 tablespoons peanut butter
  • 1-1/4 teaspoons minced fresh gingerroot
  • 1-1/4 teaspoons grated lime peel
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 ounces uncooked multigrain linguine
  • 1 cup chopped fresh broccoli
  • 1 medium carrot, grated
  • 1/2 medium sweet red pepper, thinly sliced
  • 1 green onion, chopped
  • 1 tablespoon minced fresh basil

Directions

  • In a blender, combine the first 10 ingredients; cover and process
  • until blended. Set aside.
  • In a large saucepan, cook linguine according to package directions,
  • adding broccoli during the last 5 minutes. Cook until broccoli is
  • tender; drain.
  • In a large bowl, combine the carrot, red pepper, onion and basil. Add
© Taste of Home 2013

2 of 2

Peanut Ginger Pasta (continued)

Directions (continued)

  • linguine, broccoli and lime juice mixture; toss to coat. Yield: 4
  • cups.
Nutrition Facts: 1 cup equals 191 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 366 mg sodium, 29 g carbohydrate, 5 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013