I love using
Edamame Pasta from Explore Cuisine as it is naturally high in protein and fiber, two things I seek out in my meals. Due to the protein in the pasta, it can be prepared for a gluten free, vegan, or vegetarian meal; you decide each time you use it!
I believe life is a blank canvas; a masterpiece waiting to be created through food, fitness, family, and friends. My blank canvas for this meal was Explore Cuisine Gluten Free Edamame and Mung Bean Fettuccine. I coupled the pasta with some great produce from the farmer's market and created a meal.
One thing I go for when using a variety of vegetables in a dish is COLOR. I like to include as many colors in the rainbow in my meal to ensure I am getting a variety of nutrients.
Ingredients: (Serves Two)
1.5 cups Explore Cuisine Gluten Free Edamame and Mung Bean Fettuccine
HINT: I purchase my Explore Cuisine products from the
Gluten-Free Mall for Gluten-Free Foods
2 cups of diced fresh vegetables (diced into uniform sizes if possible for even cooking purposes)
1 TBSP butter (no salt)
6 cloves of garlic
Oilve oil to sautee vegetables
4 TBSP squeezed lemon (careful not to add seeds) or lemon juice
1 cup of diced cooked shrimp, chicken, garbanzo beans, or tofu (if desired)
1-2 tsp crushed red pepper if you wish extra spice
Instructions:
- Dice and sautee vegetables in olive oil and garlic
- OPTIONAL: add reduced sodium vegetable broth for added flavor (1/4 cup)
- When the vegetables are almost done, prepare the water to cook the pasta
- Cook the pasta to el dente, just short of package instructions
- Drain 90% of the water
- Add the pasta and remaining water to the vegetables
- When the water is almost absorbed, add the butter and lemon
- Add the additional protein if desired
Serve in a bowl and garnish with fresh basil, rosemary, or shredded Parmesan cheese if you desire
