In need of an easy, healthy, tasty dinner? This totally hit the spot and was great to throw together for a weeknight meal!
Hurray for Moosewood Cookbooks from the library!
Also, I promise hopefully soon once I finally finish plowing through my mountain of photo editing I will have more exciting posts for you besides just recipes!
Pasta with Broccoli and Edamame
Adapted from Moosewood Simple Suppers: Easy Meals for the Weeknight Table
3/4 bag of whole wheat rotini pasta
3 cups-ish broccoli chopped into smaller pieces
1 cup frozen shelled edamame
1 shallot, finely chopped
4-5 cloves, minced
2 tsp mix of dried herbs (basil, oregano, thyme)
1/2 cup chopped walnuts
parm or romano cheese for serving
Cook pasta to al dente per package instructions. While the pasta is cooking, add the garlic and shallot to a deep skillet and sautee with olive oil. Add the brocolli and a half cup of water. Cook over high heat for about 2 minutes, then add edamame and herbs and salt to taste. Stir to combine, add a bit more water as needed. Cook about 5-7 minutes until the brocolli is bright green and steamed crisp.
Combine pasta in a serving bowl with veggies, nuts and a few tsp of olive oil. Toss to combine. Serve topped with shredded cheese is desired.
(Hopefully my flash will be out of the shop soon and I can take more normal photos again!)