A fresh and healthy entree – perfect for entertaining and also good as a cold pasta salad.
2 cups asparagus, sliced 1/2″ thick
1 yellow squash, sliced and quartered
1 cup edamame, shelled
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
You can find shelled edamame in the frozen vegetable section of most health food stores and some major grocery stores (including SuperTarget). 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.
Makes 4 Servings
Nutrional Analysis per serving:
Fat: 6 grams
Sat. Fat: trace
Soy Protein: 19 grams