Pasta with Lemongrass

Pasta with Lemongrass combines the aromatic flavors of Thai cuisine with the comfort of Italian pasta, creating a delightful fusion dish. The fresh lemongrass and lime juice provide a zesty kick, while the vegetables add a satisfying crunch.

Ingredients

• Pasta (spaghetti or linguine) - 150 grams
• Lemongrass - 1 stalk, finely chopped
• Garlic - 2 cloves, minced
• Red bell pepper - 1 medium, thinly sliced
• Carrot - 1 medium, julienned
• Broccoli - 100 grams, cut into small florets
• Coconut milk - 200 ml
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Fresh cilantro - 2 tablespoons, chopped
• Chili flakes - 1/2 teaspoon (optional)
• Salt - to taste

Steps

1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a large pan, heat the vegetable oil over medium heat. Add the minced garlic and chopped lemongrass, sautéing for about 1 minute until fragrant.
3. Add the sliced red bell pepper, julienned carrot, and broccoli florets to the pan. Sauté for 5-7 minutes until the vegetables are tender yet crisp.
4. Pour in the coconut milk, soy sauce, and lime juice. Stir to combine and let it simmer for 3-5 minutes, allowing the flavors to meld.
5. Add the cooked pasta to the pan and toss everything together, ensuring the pasta is well coated with the sauce and vegetables. If desired, add chili flakes for heat.
6. Taste and adjust the seasoning with salt if needed. Remove from heat and garnish with chopped cilantro before serving.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Lemongrass has anti-inflammatory properties and can aid digestion.
• Coconut milk is a good source of healthy fats and may boost heart health.

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