Peanut Ginger Pasta

Name: Peanut Ginger Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 2-1/2 teaspoons grated lime zest; 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

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 had leftovers. —Allil Binder, Spokane, Washington

Ingredients

2-1/2 teaspoons grated lime zest
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.

Nutrition Facts

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

Originally published as Peanut Ginger Pasta in Cooking for 2 Fall 2007

Reviews

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Average Rating:

JMartinelli13

Jan 22, 2018

Really loved this, especially cold. Definitely will be a go-to meal in warmer weather.
prvrbs31gal

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.
katieleigh3508

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.)
HomeChefColleen

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!
Summy

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.
LindaEC

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.
gucci65

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 !!!!!!
sswimmomm

Feb 16, 2015

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

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!
mona4eyes

Feb 5, 2015

This is quite yummy!