Garlic Ginger Linguine

Something a little different to dress up pasta. Use the vegetable broth option and make the dish vegetarian. Or add some cooked, diced chicken breast and make this a full meal. Vary the vegetables according to your tastes or what you have on hand.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 16  ounces linguine
• 2  tablespoons  peanut oil
• 1  large red bell pepper, seeded and diced
• 1⁄2 cup  shredded carrot
• 1 1⁄2 tablespoons fresh garlic, minced
• 2  teaspoons  freshly grated ginger
• 12  ounces snow peas, trimmed and cut diagonally in 1 inch pieces
• 1  cup scallions or 1  cup green onion, thinly sliced
• 2  cups chicken broth or 2  cups vegetable broth
• 3  teaspoons cornstarch
• 2  tablespoons water
•  salt and pepper
•  crushed red pepper flakes, to taste (optional)

Directions

1. Cook linguine according to package directions. Drain, cover and set aside.
2. While pasta cooks, heat oil in a large skillet; add peppers and carrots. Sauté 1 minute.
3. Add garlic and ginger; sauté 1 minute.
4. Add snow peas and scallions; sauté 1 minute.
5. Add broth; bring to a simmer.
6. In a small container, combine cornstarch and water; stir to blend.
7. Whisk the cornstarch mixture into the sauce. Cook, stirring constantly, until the sauce is slightly thickened.
8. Taste for seasonings; add salt, pepper and/or red pepper flakes as desired.
9. Add pasta; toss to combine. Serve immediately.