July 15, 2012

Noodles with Kale, Edamame & Peanut Sauce

Tonight's meal was the perfect dinner to have after a long weekend in the Twin Cities, eating things like crazy bread from Little Caeser's at 11pm. 

It was nice to come back to fresh vegetables in my fridge.  I used one large bunch of kale from my CSA box that I hurriedly picked up just before leaving town.



With a lot of laundry and unpacking to do this evening, a quick meal like this was perfect.  I had everything needed except fresh ginger, which Chris picked up on his way home from the gym. 

This weekend we had a lot of fun celebrating at my brother's wedding, but kale and gym time definitely felt like necessities today.


Not only did we enjoy a healthy dinner tonight, but I now have leftovers for lunch, so I can start the week out with a healthy lunch before my co-worker Jacquie tempts me to eat out later in the week :)


  
Noodles with Kale, Edamame & Peanut Sauce
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients (serves 4)
    Peanut Sauce
    • 1/2 cup light coconut milk
    • 1/2 cup fire-roasted diced tomatoes
    • 1/4 cup peanut butter
    • 3 tablespoons soy sauce
    • 2 tablespoons lime juice
    • 2 teaspoons minced fresh ginger
    • 1 teaspoon minced garlic
    • 1 tablespoon maple syrup

    Noodles, Kale & Edamame
    • 6 oz whole wheat spaghetti
    • 1 tablespoon olive oil
    • 1 bunch of kale, torn into bite-sized pieces
    • 2 cups frozen shelled edamame
    Instructions
    • In a blender, combine all peanut sauce ingredients, blending until smooth.
    • In a large saucepan, bring water for the noodles to a boil. Then cook spaghetti for 7 minutes, or as indicated on package.
    • Meanwhile, heat olive oil in a large skillet over medium-high heat. Add vegetables and saute until crisp-tender, about 5 minutes.
    • Add drained noodles and sauce to the vegetables, and toss to coat. Serve immediately.
    Recipe adapted from: Peas and Thank You
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