Thai Edamame PastaSubmitted by: XTMONT
IntroductionAdapted from FitSugar Adapted from FitSugar
8 oz whole wheat pasta
1 cup shelled edamame, defrosted or fresh
1 lime, zest and juice
2 tbsp catsup
1 tsp sriracha
1/4 cup creamy peanut butter
1 tbsp honey
1 tbsp low sodium soy sauce
1/2 tbsp ginger root, minced or ground
1 lg red bell peper diced
1 cup sugar snap peas, chopped
Cook pasta, omitting fat and salt, according to directions on the package.
Meanwhile, combine the juice of the lime, catsup, sriracha, peanut butter, honey, soy sauce, and ginger in a small sauce pan. Heat over medium heat until everything is combined and sauce begins to simmer. Let cool.
In a large bowl combine pasta, edamame, bell pepper, snap peas, sauce, and the lime zest, tossing to coat. Refrigerate for at least one hour.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user XTMONT.