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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Pasta with an Asian twist. I know it sounds weird to use Italian pasta with an Asian sauce, but trust me it totally works. This is a great base to add all sorts of veggies and proteins too. I usually do it with snow peas, broccoli and tofu but feel free to experiment. If you are adding a lot you might want to increase the sauce a bit though. Ingredients:
1/2 cup chicken broth or 1/2 cup vegetable broth |
1 1/2 tablespoons minced fresh gingerroot |
3 tablespoons soy sauce |
3 tablespoons peanut butter |
1 1/2 tablespoons honey |
2 teaspoons chili paste (optional) |
3 garlic cloves, minced |
8 ounces penne, fusilli or 8 ounces rotini pasta |
1/4 cup chopped green onion |
1/4 cup chopped peanuts |
Directions:
1. Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
2. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.
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