Thai Peanut Noodle Bowl

Ingredients

• 2  ounces uncooked whole-wheat pasta
• 1  tablespoon peanut butter
• 1  tablesppon lime juice
• 1  garlic clove, minced
• 1  piece (1-inch) ginger, peeled and grated
• 1/2  cup frozen shelled edamame
• 2  cups frozen stir-fry vegetables
• 1  tablespoon chopped peanuts
• 2  scallions, sliced

Directions

Cook pasta according to directions.

In a skillet, saute peanut butter, lime juice, garlic and ginger for 1 minute.

Add edamame and vegetables and cook for 12 minutes until vegetables are tender; pour over pasta.

Top with peanuts and scallions.