Pasta Pomodoro Revisited

Redefining pasta and tomato sauce with coconut milk and ginger.  An inspired dinner in 15 minutes any weeknight with leftovers for lunch.  In the time it takes to boil pasta, you will have an easy, healthy, plant-based dinner to enjoy.

Boil pasta according to package instructions. Drain and reserve about 1 C. of pasta water.

Meanwhile in a skillet, add A drizzle of olive oil over medium heat. Add an inch of finely chopped, peeled, fresh ginger and two cloves of chopped garlic – saute briefly without browning.  Add a pint of halved grape tomatoes and let cook 30 seconds to draw out flavor but not wilt tomatoes.  Add 1/2 C. coconut milk, stir and let cook about 1 minute until warm. Season with salt and pepper to taste.  Remove from heat and toss with drained pasta. Add a few finely chopped mint leaves.  Add reserved pasta water a little at a time, using only what is necessary for desired consistency. Discard remainder of pasta water.  Serve immediately.  Garnish with grated lime zest (optional).

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