Friday, September 5, 2008

Toasted Sesame Pasta

This is just a rough recipe, but you will ge the idea. It is really tasty and quick, great hot or cold and kids (mine, at least) devour it! Use as much edamame as you would like-- the more the better-- it is a great source of soy and an excellent breast cancer preventor, especially for young, pre-pubescent girls.

This is a vegan recipe

Basic needed ingredients:
Edamame, shelled and simmered to package directions (found in the grocery's freezer section)
Toasted sesame oil
Low sodium soy sauce
a few dashes of Chinese 5 spice
Cayenne pepper if desired
Toasted sesame seeds

Then add in any or all of the following:

Carrots, cut into small half moons
Peas, fresh or frozen (thawed)
Corn, fresh or frozen (thawed)
Red bell pepper, cut into small dice
Couple of scallions (green onions) cut thin
Baby spinach, fresh and washed well
Fresh cherry tomatoes, halved

1) Cook the spaghetti according to package directions. While that is cooking, place the cooked edamame and the veg of your choice into a large bowl, big enough for tossing the pasta.

2) Drain the cooked pasta, toss into the bowl and toss well with the veg. The hot pasta will cook the veg enough to make them al dente (still crunchy but not raw).

3) Drizzle over a good amount of sesame oil to taste, sprinkle in the Chinese 5 spice, then drizzle in some low sodium soy sauce. Season with salt if desired and a shake of cayenne pepper if you like spice. Finish with a generous sprinkling of toasted sesame seeds.

Serve hot or cold-- great for school for lunches, too! Toss in leftover, cooked chicken and it is a complete meal.

1 comment:

Anonymous said...

Jen this pasta sounds yummy. I was telling everyone at Emerald Isle last week about the great pasta you fixed with shell fish and country ham and sweet corn. I tokd them you would have it on your blog. Charron was also looking for it. Can you remember it? Thanks