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)
- 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
- 6 oz whole wheat spaghetti
- 1 tablespoon olive oil
- 1 bunch of kale, torn into bite-sized pieces
- 2 cups frozen shelled edamame
- 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.
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