Vegetable and Edamame Pasta with Basil Cream Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Approx 300 grams (about 5 cups uncooked) Rotini or Penne pasta (I used Kamut rotini)1-2 tsp extra virgin olive oil1 cup chopped sweet onion3 garlic cloves1 orange bell pepper, chopped1 yellow bell pepper, chopped1 small zucchini, chopped2 tomatoes, roughly chopped1 cup frozen edamame (or bean of choice)Basil sauce: 1 cup packed fresh basil, 1 small avocado (or half large), 1/4 cup fresh lemon juice, 2 tbsp water, 2 tbsp olive oil, 1 tsp kosher salt, black pepper & red pepper flakes (to taste)Kosher salt, pepper, red pepper flakes, to taste (I used lots of red pepper flakes so it had a nice kick to it)
Bring a large pot of water to a boil.
2. Sautee onion, olive oil, and minced garlic in a large skillet for about 5 minutes on medium heat. Add in chopped vegetables (except for the tomato) and edamame. Sauté for another 10 minutes. Reduce heat as needed.
3. Meanwhile, add the pasta to the boiling water and cook for 9-11 minutes, being careful not to overcook. Pour into colander and rinse very well with cold water to stop the cooking process. Set aside.
4. In a food processor, make the basil cream sauce by processing the basil, water, olive oil, lemon juice, avocado, salt, black pepper, and red pepper flakes until smooth (or just about).
5. Just before the vegetables are done cooking, add the chopped tomatoes, and cook for another 5 minutes until tender.
6. Add drained pasta to the vegetables in the skillet. Mix. Now, pour on the basil cream sauce and stir until combined. Season with salt, pepper, and red pepper flakes, to taste. Garnish with basil leaves. Serve warm or cold. Makes 4-6 servings.
Serving Size: 4-6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user AMSMICRO.
2. Sautee onion, olive oil, and minced garlic in a large skillet for about 5 minutes on medium heat. Add in chopped vegetables (except for the tomato) and edamame. Sauté for another 10 minutes. Reduce heat as needed.
3. Meanwhile, add the pasta to the boiling water and cook for 9-11 minutes, being careful not to overcook. Pour into colander and rinse very well with cold water to stop the cooking process. Set aside.
4. In a food processor, make the basil cream sauce by processing the basil, water, olive oil, lemon juice, avocado, salt, black pepper, and red pepper flakes until smooth (or just about).
5. Just before the vegetables are done cooking, add the chopped tomatoes, and cook for another 5 minutes until tender.
6. Add drained pasta to the vegetables in the skillet. Mix. Now, pour on the basil cream sauce and stir until combined. Season with salt, pepper, and red pepper flakes, to taste. Garnish with basil leaves. Serve warm or cold. Makes 4-6 servings.
Serving Size: 4-6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user AMSMICRO.
Nutritional Info Amount Per Serving
- Calories: 262.8
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 385.2 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 6.6 g
- Protein: 7.2 g
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