This time of year when I am inside a little more (ok- much more), I like to try cooking new things – especially when they are colorful, healthy, and delicious. If you’re looking for something different in your menu then try this:
Colorful Noodle Ingredients:
1 box or 12 oz. of whole wheat pasta (like spaghetti or linguine)
1 T. olive oil
1 red bell pepper, cored and julienned
1 yellow bell pepper, cored and julienned
1 large carrot, peeled, cored and julienned
1 c. shredded red cabbage
1c. shelled edamame (I used frozen, and just followed directions then shelled)
Peanut Sauce Ingredients:
1/2 c. creamy peanut butter
1/4 c. soy sauce
3 T. water
2 T. honey
1 T. grated fresh ginger
2-3 t. sesame oil
1 clove garlic, peeled
1 t. hot chili spice (if you want the spice)
Directions:
Cook pasta al dente according to package instructions.
Cut bell peppers, carrots, cabbage. Then heat oil in large sauté pan over medium-high heat. Add vegetables and shelled edamame. Saute 5 minutes, stirring occasionally.
Once the pasta is cooked, drain it, and reserve 1/4c. pasta water on the side. Add the pasta and sauce to the sauté pan of veggies. Toss to combine.
Serve immediately, top with scallions, sesames seeds, and / or peanuts – if desired.
For the Peanut Sauce: Combine all ingredients – use a food processor or blender and pulse several times.
