Thai Peanut Noodle Bowl
	2 ounces uncooked whole-wheat pasta 1 tablespoon peanut butter 1 tablespoon lime juice 1 garlic clove, minced 1 piece (1 in.) ginger, peeled and grated 1/2 cup frozen, shelled edamame 2 cups frozen stir fry vegetables 1 tablespoon chopped peanuts 2 scallions, sliced
Cook pasta according to directions. In a skillet, sauté 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.