No, it’s not too early for pasta. You see, here in approximately 15 minutes, I’m headed to Whole Foods for my weekly grocery run. Whole Foods is to foodies what Disney World is to kids. If I’m not properly prepared for this trip, I’ll end up spending my retirement savings on Himalayan pink salt and a rare truffle oil flown in from Croatia this morning.
So, I pulled together a quick and filling lunch before facing the possibility of a second mortgage and selling my kidneys.
Short Grain Pasta with Edamame and Zucchini:
What it took for just me. Aaron has ZERO appetite right now. Weirdo.
* 1 cup short grain pasta (I have a mixture going on today because I keep a jar with different pastas in it.)
* 1/2 cup frozen shelled edamame
* 1/2 cup zucchini (the ones shown are dehydrated zucchini strips that work perfectly)
* sprinkle of garlic salt
* sprinkle of crushed red pepper
* sprinkle of all purpose seasoning
* 1/4 pasta water
* freshly grated parmesan cheese
This is so simple you’ll blink and it’s done. Cook pasta until al dente. Reserve 1/4 cup pasta water. While you’re cooking the pasta add the soy beans to the pot so they cook at the same time, gaining flavor from the salted water. Right before draining add the zucchini. Drain and return to pot. Toss with seasonings and pasta water and serve with grated cheese.
***The pasta that I use frequently is the Whole Foods brand. It’s 100% organic durum semolina. No refined flour = Bonus!
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