Pasta in Scallions, Garlic, Ginger Sauce

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Did you know that I recently went to Milan for the World Pasta Day? So today we are going to cook a pasta dish that is inspired by my trip and with a Chinese twist. It’s pasta in scallions, ginger, and garlic sauce. Italian dry pasta is also very healthy. It is made with durum wheat which contents 70% complex carbohydrates, more than 10% protein, and fiber and minerals. So if your dry pasta has a rich ivory approaching yellow then it’s definitely made with durum wheat.


8 ounces of Angel Hair dry pasta
6 stalks of scallions, chopped
6 slices of ginger, chopped
6 gloves of garlic
6 tablespoons of oil
6 tablespoon of low sodium soy sauce (or 4 tablespoons of regular light soy sauce)
A pinch of salt
A pinch of pepper
A pinch of sugar


Boil water in a pot, add salt just right when it’s boiling (by doing this it won’t increase the cooking time, the water will still be boiling). Cook the Angel Hair pasta for 4 minutes or until al dente.


In a hot pan, add 6 tablespoons of oil, 6 slices of ginger (Since I sliced into tiny pieces, I’m going to add a little more), 6 gloves of garlic, and 6 stalks of chopped scallions. Then wait until the aroma comes out (I added the ginger first because its texture it’s harder than garlic and scallions, and garlic’s texture is also harder than scallions), and wait until the aroma comes out. Then add 6 tablespoons of soy sauce (Use 6 tablespoons of low sodium soy sauce or 4 tablespoons of regular light soy sauce), a pinch of salt, a pinch of pepper, and a pinch of sugar.


Transfer the pasta to the pan and mix well. Serve!

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1 Comment
  1. Jerry says

    Used thin spaghetti which is not as thin as Angel Hair. It was good. I added some chopped celery and mushrooms to the veg mixture.

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