Bowtie Pasta for Dinner

>> Thursday, June 9, 2011

A pregnant woman can't live on garlic knots and s'mores bars alone. Though I'd certainly say I'm trying to -- I even joked that our baby will come out orange (from the pumpkin) and reeking of garlic (from the gazillion cloves we use). Guess we'll see about that. Anyway, I've been trying to bring more variety (and nutrition) to my dinners.

This meal was a collaborative effort. Stephen wanted pasta and greens. I wanted a yummy sauce.


What you'll need . . .
  • 1 box whole wheat bowtie pasta, cooked to package directions
  • 3 bunches of baby bok choy, rinsed and chopped
  • 1 tablespoon peanut butter
  • 1 inch fresh ginger root, grated
  • 1/2 cup avocado oil
  • 5 large basil leaves, chopped
  • 3 cloves garlic, minced
  • 1 tablespoons maple syrup
  • 1 teaspoon lemon juice
  • 1/2 to 1 teaspoon cayenne pepper
  • Couple tablespoons water

Method . . .
  1. Cook the pasta, then set aside. You won't necessarily use all of it.
  2. In a large pan, saute the bok choy in a little olive oil. Just till it wilts. Then toss in however much pasta you'd like to use. I think we added around 3 to 4 cups. Continue cooking on very low heat.
  3. In a small bowl, combine the peanut butter, oil, garlic, basil, lemon juice, maple syrup, cayenne pepper, and squeeze in the grated ginger (discard the pulp). Then depending on how thin or thick you want the sauce, add a few tablespoons of water. Whisk to incorporate.
  4. Pour the sauce into your pasta mixture pan. Cook for a couple minutes. And then serve.
Stephen liked his pasta hot. I think I might like it even better cold -- for lunch instead of dinner. However you serve it, it's a great and easy summer dish with some flair. Toss in more veggies for variety.

Anything goes!

And for a tasty non-alcoholic drink to accompany dinner, try this lemon-ginger mocktail we posted yesterday on (never home)maker, baby!

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