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Peanut Ginger Pasta

 Peanut Ginger Pasta
To get that luscious taste of Thai cuisine, combine ginger, basil, lime and peanut butter in a linguine sauce. It's so good, we've never have leftovers. —Allil Binder, Spokane, Washington
4 ServingsPrep/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.

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Peanut Ginger Pasta (continued)

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