SPINACH PASTA WITH ASIAN DRESSING
8 ounces spinach pasta or other pasta
1 (12-ounce) bag frozen cauliflower and broccoli florets
2 cups frozen shelled edamame
FOR THE DRESSING:
1 tablespoon grated fresh ginger
3 tablespoons rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons canola oil
2 tablespoons soy sauce
2 tablespoons honey
Freshly ground black pepper
Bring a large pot of lightly salted water to a boil over medium-high heat. Add pasta; cook for 5 minutes.
Add cauliflower, broccoli and edamame; cook until pasta is done, another 4 to 5 minutes. The vegetables should be tender and heated through.
Meanwhile, prepare dressing by whisking together the ginger, vinegar, sesame oil, canola oil, soy sauce, honey and pepper to taste.
Transfer pasta and vegetables to a serving bowl; toss with dressing. Serve immediately.
Servings: 2-4
Source: Minutemeals Vegetarian: 20-Minute Gourmet Menus by Evie Righter
8 ounces spinach pasta or other pasta
1 (12-ounce) bag frozen cauliflower and broccoli florets
2 cups frozen shelled edamame
FOR THE DRESSING:
1 tablespoon grated fresh ginger
3 tablespoons rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons canola oil
2 tablespoons soy sauce
2 tablespoons honey
Freshly ground black pepper
Bring a large pot of lightly salted water to a boil over medium-high heat. Add pasta; cook for 5 minutes.
Add cauliflower, broccoli and edamame; cook until pasta is done, another 4 to 5 minutes. The vegetables should be tender and heated through.
Meanwhile, prepare dressing by whisking together the ginger, vinegar, sesame oil, canola oil, soy sauce, honey and pepper to taste.
Transfer pasta and vegetables to a serving bowl; toss with dressing. Serve immediately.
Servings: 2-4
Source: Minutemeals Vegetarian: 20-Minute Gourmet Menus by Evie Righter
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