Veggie and Pasta Skillet Dinner
Veggie and Pasta Skillet Dinner
We had this dish in class last night. Lots of yummy veggies. Colorful, tasty and very simple. Thanks to all who braved the snowy night to get together to cook.
Vegetable and Pasta Skillet Dinner
1 (16 ounce) package whole wheat rotini pasta, cooked
2 tablespoons toasted sesame oil
1/4 cup soy sauce
1/4 cup balsamic vinegar
2 tablespoons honey or sugar
3 T. oil
3 cups chopped broccoli
1 cup chopped carrots
1 cup chopped red bell pepper
2 cups chopped fresh mushrooms, use whatever mushrooms you can find
1 cup shelled edamame (green soybeans), organic
3/4 cup cashews
In a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar, and honey or sugar. Heat the 3 tablespoons of oil in a skillet over medium heat. Stir in the broccoli, carrots, pepper, mushrooms, shelled edamame, and cashews. Sauté 5 minutes. Mix in the sesame oil sauce. Add pasta and cook 5 minutes longer or until vegetables are tender but crisp and pasta is heated through. Serves 4-6.
