Peanut Ginger Pasta Recipe

4 11 11
Peanut Ginger Pasta Recipe
Peanut Ginger Pasta Recipe photo by Taste of Home
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Peanut Ginger Pasta Recipe

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4 11 11
Publisher Photo
To get that luscious taste of Thai cuisine, combine ginger, basil, lime and peanut butter in a sauce for linguine. It's so good, we've never have leftovers. —Allil Binder, Spokane, Washington
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2-1/2 teaspoons grated lime peel
  • 1/4 cup lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons water
  • 1 teaspoon sesame oil
  • 1/3 cup creamy peanut butter
  • 2-1/2 teaspoons minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces 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 tablespoons minced fresh basil

Directions

Place the first 10 ingredients in a blender; cover and process until blended. Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking; drain.
Transfer linguine and broccoli to a large bowl. Add remaining ingredients. Add peanut butter mixture and toss to combine. Yield: 4 servings.
Originally published as Peanut Ginger Pasta in Cooking for 2 Fall 2007, p14

Nutritional Facts

2 cups: 365 calories, 13g fat (2g saturated fat), 0 cholesterol, 567mg sodium, 57g carbohydrate (6g sugars, 10g fiber), 14g protein.

  • 2-1/2 teaspoons grated lime peel
  • 1/4 cup lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons water
  • 1 teaspoon sesame oil
  • 1/3 cup creamy peanut butter
  • 2-1/2 teaspoons minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces 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 tablespoons minced fresh basil
  1. Place the first 10 ingredients in a blender; cover and process until blended. Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking; drain.
  2. Transfer linguine and broccoli to a large bowl. Add remaining ingredients. Add peanut butter mixture and toss to combine. Yield: 4 servings.
Originally published as Peanut Ginger Pasta in Cooking for 2 Fall 2007, p14

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Reviews forPeanut Ginger Pasta

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MY REVIEW
prvrbs31gal User ID: 620846 265319
Reviewed Apr. 30, 2017

"This was the first TOH recipe in 25 years that has failed me. The entire family deemed it inedible. The only thing that saved it was rinsing off the peanut sauce and serving with Italian dressing and parmesan cheese."

MY REVIEW
katieleigh3508 User ID: 4885329 247195
Reviewed Apr. 17, 2016

"This is a good recipe but the lime was out of balance with the rest of the sauce ingredients. I will certainly eat the leftovers but if I make it again I will scale back the lime. (I used fresh lime zest and bottled lime juice.)"

MY REVIEW
HomeChefColleen User ID: 7305751 245279
Reviewed Mar. 11, 2016

"Loved it! Fresh, fresh, fresh! I loved the crunchiness of the red pepper and green onion and the softness of the broccoli. The sauce was great! I would probably use less ginger and sesame oil next time but we all really enjoyed it. I made my own whole wheat fettuccini pasta for this and it turned out perfect! Thank you for the recipe!"

MY REVIEW
Summy User ID: 1386846 226251
Reviewed May. 12, 2015

"After seeing the 1 star comment, I decided to make the sauce before messing with the veggies and pasta. I love a good Thai peanut sauce, and at first glance this looked good. I used fresh limes and lime zest. I didn't even have a full 1/4 cup of lime juice and it was way too sour. And, it wasn't very peanut buttery. Long story short, I ended up adding almost twice the amount of peanut butter, and a huge heaping tablespoon of honey. A couple of tablespoons of olive oil, too, for consistency. I wonder, though...I used an organic peanut butter that doesn't have a lot of added sugar and stuff. (Just now switching to organic.) So maybe that's what went wrong. It's a good starter recipe, though, so three stars. I actually started smearing it on crackers to taste test. Haven't had it on the pasta yet."

MY REVIEW
LindaEC User ID: 5991685 223567
Reviewed Mar. 25, 2015

"Used cherry tomatoes instead of broccoli and added shrimp - yum! It really did make me forget that I was eating whole wheat pasta."

MY REVIEW
gucci65 User ID: 7131119 222086
Reviewed Mar. 5, 2015

"Made this as a side dish with salmon. Used thai basil. Had the girls over for lunch and they went crazy over the Peanut Ginger pasta !!!!!!"

MY REVIEW
sswimmomm User ID: 867571 220673
Reviewed Feb. 16, 2015

"It was 3 "no" votes out of 3 tasters here...just average nothing special about it..."

MY REVIEW
danielleylee User ID: 4484886 220291
Reviewed Feb. 11, 2015

"Very good! Tons of bold flavor. No specific flavor overpowers another. I had to use green pepper instead of red just because that is what I have on hand. If you are worried about the whole wheat taste try either mixing with 4 oz whole wheat and 4 oz white pasta or give dream fields or barilla pasta white fiber a try! They both cook white but have the bonus of fiber!"

MY REVIEW
mona4eyes User ID: 6130314 219770
Reviewed Feb. 5, 2015

"This is quite yummy!"

MY REVIEW
Igraine32 User ID: 7006585 165581
Reviewed Feb. 20, 2014

"The peanut butter sauce is amazing. The lime really brightens up all the flavors. Beware though that this recipe is really a small two person portion. I doubled it for three people. Turned out my son was sick so he didn't eat. My husband and I ate almost the whole thing doubled by ourselves."

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