Peanut Ginger Pasta

It's #NationalPeanutButter Day! Up until 2013, we were a peanut and tree nut free household.  My husband and son both are allergic to tree nuts, and my son was allergic to peanuts.  It was easier to eliminate all nuts from the house than it was to avoid cross contamination.  I was never a huge fan of peanut butter, so I didn't really miss it.

Then my son outgrew his allergy, and it was encouraged that he ingest small amounts of peanut butter periodically.  Here's the irony: after all those years of thinking he was missing out, being left out of school snacks, and sighing every time a new product came out, he doesn't even like peanut butter!  But since I started my new eating plan, I've been incorporating peanut butter into my meals and snacks, and I'm really enjoying it.

I knew I wanted to do a main dish and not dessert, and this pasta caught my eye.   Loaded with veggies, plus whole grain spaghetti and the peanut sauce, it was a perfect meal for me.  I actually enjoyed it more cold than I did warm, and it was great the next day too.  I definitely plan on making this a lot during the warmer months.  Thank you Allil B for sharing the recipe!

How will you celebrate #NationalPeanutButterDay? Thanks so much to Christie for hosting and to all the other #FestiveFoodies for sharing their recipes! 

Peanut Ginger Pasta

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 ginger root
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces uncooked whole wheat linguine (I used whole wheat spaghetti)
• 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 (I used dried)

instructions:

1. Place the first 10 ingredients in a blender; cover and process until blended.
2. Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking; drain.
3. Transfer linguine and broccoli to a large bowl.
4. Add remaining ingredients.
5. Add peanut butter mixture and toss to combine.

Yield: 4 servings.

Source: https://www.tasteofhome.com/recipes/peanut-ginger-pasta

pasta, vegetables, peanut butter

Main dishes, Pasta,

American

Created using The Recipes Generator

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