Pasta Primavera

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Pasta Primavera with Asparagus, Yellow Squash & Edamame

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups asparagus -- sliced 1/2 " thick

1 yellow squash -- sliced and quartered

1 cup edamame

3 garlic clove -- minced

1/2 cup vegetable broth

1/2 cup soy milk

1 tablespoon lemon juice

1/4 cup soy parmesan cheese

1/4 cup basil leaves -- thinly sliced

1 1/2 cups pasta, gemelli -- or your favorite pasta

2 teaspoons salt -- divided

1/2 teaspoon pepper -- divided

1 teaspoon olive oil

extra salt for boiling the veggies

 

To prepare the edamame, bring a medium pot of salted water to boil.

Add the edamame, once the water returns to a boil continue to cook for

five minutes. Meanwhile, place ice and water in a bowl. Once the

edamame is ready, spoon into the ice water to shock (keeps the nice,

green color). Allow to sit in water for a couple of minutes, drain

water and set aside edamame.

 

To prepare the asparagus, bring the water back to a boil, or start

with fresh water. Cook the asparagus for 3 minutes, shock in ice

water for a couple of minutes, drain and set aside.

 

To prepare the pasta, cook according to package directions and drain.

 

While the pasta is cooking, heat olive in a large saute pan. Add the

squash and cook for 3 minutes. Add the edamame, asparagus, 1 teaspoon

salt and 1/4 teaspoon pepper. Continue to saute two more minutes.

Stir in broth and soy milk and cook for one more minute. Add pasta

and soy parmesan and stir.

 

Taste and add the rest of the salt and pepper, if needed. Remove from

heat, add the basil and toss.

 

Serve with extra parmesan on the side, if desired.

 

 

 

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Per serving: 319 Calories (kcal); 6g Total Fat; (17% calories from

fat); 19g Protein; 46g Carbohydrate; trace Cholesterol; 1275mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit;

1/2 Fat; 0 Other Carbohydrates

 

Enjoy,

Catherine

http://www.soyfoodkitchen.com