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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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While this recipe's ginger sauce was designed for pasta, it's also good over green beans, pierogies or salmon. I've often tripled the sauce, then frozen the extra so I can whip this dish up even faster on busy nights. Ingredients:
12 ounces uncooked linguine |
4 green onions, finely chopped |
2 tablespoons minced fresh gingerroot |
1 teaspoon dried basil |
1/4 teaspoon cayenne pepper |
1/2 cup butter, cubed |
2 teaspoons minced garlic |
1/4 cup grated parmesan cheese |
Directions:
1. Cook linguine according to package directions. Meanwhile, in a large skillet, saute the onions, ginger, basil and cayenne in butter for 3-4 minutes or until onions are tender. Add garlic; cook 1 minute longer.
2. Drain the linguine; add to skillet and toss to coat. Sprinkle with cheese. Yield: 6 servings.
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