Wednesday, June 29, 2011

Summer Veggie Pasta Dinner

Swiss chard


Yellow squash

Sugar snap peas


Green pepper

(I was going to add in some frozen cooked broccoli but I forgot!)


You could seriously make this with ANY type of “ethnic” dressing – Greek, Italian, Mexican, etc.
I made it with an Asian twist last night.

Cook the edemame.

Saute the onions in a little oil until nicely browned. Add in squash. Turn off heat.

Cook pasta to al dente. Since I was doing Asian – I threw a slice of ginger into the pasta water.

When pasta is just about ready add chard and peas.

Add in pepper and edamame to bowl.

When pasta is ready, drain, add hot pasta to bowl with dressing and toss. Add in rest of veggies and toss well. Serve hot, warm or cold.

I THOUGHT I would have enough for lunch today but Scott thought otherwise. A big hit.


Juice of one lime

Fish sauce

Rice wine vinegar

Soy sauce


Minced ginger – hello Penzey’s!

Peanut butter

Brown sugar

Aleppo pepper – I heart Penzey’s!

You could also swap out the sugar for honey and also add garlic. Hmm – proportions? I just don’t know. About the same amounts of soy and vinegar. More soy than fish sauce. A tablespoon of peanut butter? 2 T brown sugar. Maybe. 1 tablespoon canola. Sure! One large slice of ginger minced and several good shakes of pepper. Put everything in a mason or screw top jar, shake it shake it shake it baby. Taste. Adjust as needed.

Pretty, vegetarian, light. I ate with some chili garlic sauce. I love that stuff!