Peanut Ginger Pasta Recipe
- 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.
2 cups: 365 calories, 13g fat (2g saturated fat), 0mg cholesterol, 567mg sodium, 57g carbohydrate (6g sugars, 10g fiber), 14g protein
Reviews for Peanut Ginger Pasta
"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.)"
"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!"
"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."
"Used cherry tomatoes instead of broccoli and added shrimp - yum! It really did make me forget that I was eating whole wheat pasta."
"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 !!!!!!"
"It was 3 "no" votes out of 3 tasters here...just average nothing special about it..."
"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!"
"This is quite yummy!"
"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."
"Peanut ginger pasta is simple and easy to make and one my family loves to eat. We make it whenever we have all the ingredients and will definitely be keeping this recipe."