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.